Taco Pasta

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Ingredients :

  • 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

Directions :

  1. Preheat stove to 350 degrees.
  2. Bubble pasta until recently cooked; channel, run cold water over it.
  3. While pasta is cooking, earthy colored ground meat.
  4. Blend taco preparing and the water; pour over cooked meat and let stew for around 5 minutes until the fluid has diminished.
  5. Add the cream cheddar to the meat combination, mix until liquefied and joined. Eliminate from heat.
  6. 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)
  7. Top pasta and cheddar with meat combination, delicately blend until the pasta is covered.
  8. Move to goulash and top with staying 1/2 (and possibly more!) cup of destroyed cheddar.
  9. 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.

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Enjoy !!

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