- 1/2 – 3/4 box of bowtie pasta
- 1 pound of ground beef (I used ground sirloin because I’m fancy and it has a lot less fat).
- 1 pkg/envelope of taco seasoning
- 1 cup of water
- 1/2 can of tomatoes with green chiles (i.e. Rotel)
- 3/4 package of cream cheese (I actually used Neufchâtel, but you could live it up)
- 1 1/2 (approx) cups of shredded Mexican blend cheese
- Preheat stove to 350 degrees.
- Bubble pasta until recently cooked; channel, run cold water over it.
- While pasta is cooking, earthy colored ground meat.
- Blend taco preparing and the water; pour over cooked meat and let stew for around 5 minutes until the fluid has diminished.
- Add the cream cheddar to the meat combination, mix until liquefied and joined. Eliminate from heat.
- Consolidate pasta and around 1 cup of the cheddar. Add 1/2 container of Rotel. (note: I typically do this in a similar pot I cooked the pasta in. You can do it in your meal dish, however it appeared to muddled to me)
- Top pasta and cheddar with meat combination, delicately blend until the pasta is covered.
- Move to goulash and top with staying 1/2 (and possibly more!) cup of destroyed cheddar.
- Heat uncovered for around 30 minutes.
Additional : I have utilized both a 9×13″ dish and a 1-quart dish for this formula and both turned out great. Likewise, I sort of eyeball the measure of cheddar utilized on the best; 1/2 cup is only a rule. You can accomplish pretty much.