Taco Pasta Cheese (Print Version)
# Ingredients:
01 -
8 ounces (about half a box) of shell pasta.
02 -
1 pound of ground beef, ideally 80/20 blend.
03 -
One packet of taco seasoning mix.
04 -
1 cup of water.
05 -
Half a block (4 oz) of cream cheese.
06 -
1 1/2 cups shredded cheese like cheddar or a Mexican blend.
07 -
Optional add-ons: Salsa, Sour cream, Fresh herbs.
# Instructions:
01 -
Boil the pasta according to the directions on the box.
02 -
While pasta cooks, brown the beef in a skillet, drain the grease, mix in taco seasoning and water, then simmer for 5 minutes until thickened.
03 -
Chop the cream cheese into chunks, add to pan, and stir on medium heat until smooth and blended.
04 -
Put the drained pasta in the skillet, toss in 1 cup of the shredded cheese, and stir together.
05 -
Sprinkle the rest of the cheese on top, bake at 350°F for 5–10 minutes, then garnish with any optional toppings you like.
# Notes:
01 -
Keeps for up to 3 days in the fridge or freezes for 3 months. When reheating, add a splash of milk to keep the sauce smooth. Let cream cheese soften to room temp for easier blending.