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Let me tell you about this super quick dinner you can make in 20 minutes. Cream cheese makes this Cheesy Taco Pasta ultra cozy and good. Pasta shells scoop up all the gooey sauce and the seasoned beef brings in all those taco vibes. This is one of those dinners you can count on again and again to save your weeknight.
Why It’s a Winner Pasta
This is basically tacos and mac n cheese smushed into one awesome pan. Comes together quick with stuff you've probably already got. Make it your own for your crew. On those jam-packed evenings, you can have it hot on the table in no time.
What Goes In
- Cheesiness: Shredded cheese—whatever kind you like best.
- Sauce Helper: Water, just a little bit, helps get the sauce just right.
- Pasta: Go for medium or small shells, they hold all that cheesy stuff well.
- Meat: Lean ground beef because it’s classic and tasty.
- Cream Factor: Cream cheese for that extra smooth kick.
- Spices: Toss in your taco seasoning of choice, mild, spicy, whatever works.
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How to Fix Taco Pasta
- Pull It Together
- Once your pasta is cooked, mix it right into the beef. Toss in shredded cheese, throw it in a baking dish, add even more cheese, and bake till it’s all melted and bubbly.
- Cream Cheese Stage
- Chop up the cream cheese and mix it into the skillet with beef till everything’s ooey-gooey.
- Pasta and Beef First
- Boil your pasta, brown your ground beef, drain any grease, then stir in taco seasoning and add water. Let it warm through and get saucy.
Switch Things Up
Try a different noodle or go with ground turkey if you’re not doing beef. If you like heat, spicy taco seasoning is awesome. Sometimes I throw in black beans, bell peppers, or tomatoes too. Big on toppings? Sour cream, green onions, or even crushed chips totally work on top.
Stash the Extras
If you’ve got leftovers, just keep them in the fridge up to three days and zap them in the microwave. Freezing? Totally—keeps fine for three months, just thaw in the fridge before heating again.
Handy Hints
Use whatever cream cheese you’ve got—light or regular is fine. If you already have leftover taco meat, use it here and dinner is even faster. Want to prep ahead? Just assemble it, keep in the fridge, and bake when you’re hungry.
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Frequently Asked Questions
- → Which pasta type is ideal?
Shell pasta works wonderfully since it catches the sauce, but short pasta like rotini or penne will also be just fine.
- → Is lean beef okay to use?
Yes, leaner beef works! While 80/20 adds a richer flavor, lean options are a good alternative with slightly less creaminess.
- → How do I stop cream cheese lumps?
Dice it into small pieces and let it warm to room temperature first. Stir continuously while mixing it in.
- → Can this be prepped ahead?
Sure! Store it up to 3 days and reheat with a bit of milk to bring back the creaminess as needed.
- → What extras can I add?
Include diced tomatoes, corn, black beans, or go bold with jalapeños, tortilla chip crumbs, or chopped cilantro.