Easy Cheesy Taco Cream Cheese Pasta (Print version)
Creamy taco pasta with ground beef, cream cheese, cheddar, and shells, ready in about 30 minutes.
# Ingredients:
For the pasta and beef
01 -
12 oz (340 g) medium pasta shells
02 -
1 tablespoon olive oil, if needed
03 -
1 lb (450 g) lean ground beef
04 -
1 packet taco seasoning, or 2 tablespoons homemade taco seasoning
05 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
06 -
1/2 cup (120 ml) water or low-sodium beef broth
For the creamy cheese sauce
07 -
4 oz (115 g) cream cheese, softened and cubed
08 -
1 1/2 cups (170 g) shredded cheddar or Mexican blend cheese, divided
09 -
1/2 cup reserved pasta water, as needed
10 -
Salt and black pepper, to taste
For serving
11 -
2 green onions, thinly sliced
12 -
2 tablespoons chopped cilantro, optional
13 -
Crushed tortilla chips, optional
14 -
Diced tomatoes or salsa, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the shells until al dente, then reserve 1 cup of pasta water and drain.
02 -
While the pasta cooks, heat a large skillet over medium-high heat. Add the beef and cook for 6-8 minutes, breaking it up, until browned and no pink remains. Drain excess grease.
03 -
Stir in taco seasoning, diced tomatoes with green chiles, and water or broth. Simmer for 3-4 minutes, until slightly thickened and fragrant.
04 -
Reduce heat to medium-low. Add the cubed cream cheese and stir until smooth. Add a splash of reserved pasta water if the sauce is too thick.
05 -
Fold in the drained pasta and 1 cup of shredded cheese. Stir until the shells are coated and the cheese has melted into the sauce.
06 -
Sprinkle the remaining 1/2 cup cheese over the top. Cover for 2 minutes, until melted, then season to taste and serve with green onions, cilantro, chips, or salsa.
# Good to know:
01 -
Best served hot while the sauce is creamy.
02 -
Reserve pasta water before draining to loosen the sauce.
03 -
Cook ground beef to 160°F.