Weeknight Cheesy Taco Pasta
This easy Weeknight Cheesy Taco Pasta recipe takes just 25 minutes to throw together, but is warm and filling for the whole family!
Servings 6
Equipment
Ingredients
- 8 oz dry rotini or other small shaped pasta
- 1 lb ground beef
- 1/2 of a medium yellow onion diced
- 10 oz can diced tomatoes with green chilies Ro-Tel or equivalent
- 1 can corn drained
- 8 oz can tomato sauce
- Packet of taco seasoning mix or 3 Tbsp taco seasoning
- 2 tsp minced garlic about 4 small cloves
- 4 oz cream cheese softened and chopped
- 8 oz shredded cheddar
- Chopped green onion or cilantro to top optional
Instructions
- Take the cream cheese out to soften.
- Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup of the pasta water, then set aside.
- While the pasta is cooking, dice the onion. Brown the ground beef & onion in a large skillet over medium-high heat for about 8 minutes, until cooked through, breaking up the beef as you go. Drain, then return the skillet to the stove.
- Meanwhile, drain the corn and chop the cream cheese into chunks.
- Reduce heat under the pan of browned beef to medium-low. Stir in the diced tomatoes with green chilies, corn, tomato sauce, minced garlic, and taco seasoning and simmer for 5 minutes, stirring occasionally.
- Stir the cream cheese and reserved pasta water into the beef mixture, then continue to stir until the cream cheese is melted and combined.
- Add the cooked pasta to the skillet, then stir in the cheddar until melted and combined.
- Top your taco skillet with optional chopped green onion or cilantro, and serve!