Description
A delicious and easy one-pan meal that combines the flavors of tacos with creamy, cheesy pasta. Perfect for busy weeknights!
Ingredients
Scale
For the Crust:
- For the pasta:
- 8 oz penne pasta
- 2 cups water
- For the taco meat:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- For the sauce:
- 1 cup salsa
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For garnish:
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomatoes
- 1/4 cup sour cream
Instructions
1. Prepare the Crust:
- 1. In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- 2. Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are softened, about 3-4 minutes.
- 3. Stir in taco seasoning and cook for 1 minute until fragrant.
- 4. Add uncooked pasta, water, and salsa to the skillet. Stir to combine.
- 5. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until pasta is tender.
- 6. Stir in heavy cream and both cheeses until melted and creamy.
- 7. Garnish with cilantro, diced tomatoes, and dollops of sour cream before serving.
Notes
For a spicier version, use hot salsa or add 1/2 teaspoon of cayenne pepper. You can substitute ground turkey for beef if preferred. Leftovers keep well in the refrigerator for up to 3 days.