Creamy taco mac

Creamy Taco Mac

I don’t know why it’s taken me so long to share this one.  My apologies for keeping it to myself when you all could be making a super easy and yummy meal on busy school nights.

I usually have all the ingredients for creamy taco mac in the fridge or pantry and can toss the whole dish together in short order.  And it really does taste like a taco!  You can adjust the taco seasoning to make it as mild or spicy as you like, but we think it’s great as is.  I typically double the recipe so there are leftovers for lunch too.

Recipe:  Creamy Taco Mac

(slightly adapted from Smells Like Home)

1 lb. lean ground beef
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes, undrained
4 Tbsp taco seasoning
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded cheddar cheese plus 1/2 cup extra for serving (optional)
Kosher salt and black pepper, to taste

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until cheeses are melted and incorporated.  Simmer over low heat for 2-3 minutes. Season with salt and pepper, as needed. Top with cheddar cheese and sour cream, if desired.

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