Wednesday, July 27, 2011

Creamy Taco Mac

This recipe has been circling several blogs. I finally caved and tried it out. It was fast to make but I felt like it needed more seasonings and the sauce was too liquidy.

About 1 pound ground beef
Half a pound of dry pasta shells
1 onion, diced
1 garlic clove, minced
14 ounce canned diced tomatoes, drained
1/2 an 8 ounce block of light cream cheese
1/2 cup sour cream
Salt and pepper to taste
Shredded Mexican cheese
Dash of hot sauce

Bring salt water to boil for the pasta. While the pasta is cooking start browning the ground beef. When the beef is almost cooked through add the onions and garlic. Stir in drained diced tomatoes and taco seasoning. Drain the cooked pasta reserving 1/2 cup of the water. Add the water, pasta, cream cheese and sour cream to the beef mixture. Simmer everything together for several minutes to remove some of the liquid. After taco mac is added to your dinner bowl you can top with the Mexican cheese blend and a dash of hot sauce.

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