Description
A delicious creamy taco pasta dish that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 1/2 tablespoons taco seasoning
- 1 (19 ounce) can of enchilada sauce, mild
- 2 cups low sodium beef broth
- 10 ounces rotini pasta, about 3 cups
- 4 ounces cream cheese
- 2 cups Colby cheese or cheddar, shredded
- Cilantro, fresh diced tomatoes, jalapenos (optional)
Instructions
- Heat a large skillet on medium-high heat and add the ground beef. Brown for 2-3 minutes then add in the diced onions and continue cooking until no longer pink. Drain any extra fat.
- Add in the taco seasoning and stir.
- Pour in the enchilada sauce and beef broth and bring back to a simmer.
- Add in the uncooked pasta, stir, cover, and simmer on medium heat for 15-20 minutes until the pasta is tender and some of the liquid is absorbed.
- Reduce heat to low and add in the cream cheese, stirring until melted.
- Fold in the shredded cheese and stir until creamy.
- Garnish with diced tomatoes, cilantro, and jalapenos if desired.
Notes
- This dish is versatile; feel free to add more vegetables or adjust the seasonings to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg