Thursday, October 07, 2010

Creamy Taco Mac

Or, Homemade Hamburger (turkey/soy crumbles) Helper

Adapted from: Annie's Eats

1¼ lbs. ground beef or turkey or veggie crumbles
12 oz. medium shells pasta (or another short pasta shape)
1 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, diced (or one 14 oz can diced tomatoes, drained)
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
shredded cheddar (optional)

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground beef over medium-high heat until almost cooked through. Drain off most of the grease. Add the chopped onion to the skillet. Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

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