Creamy Taco Mac

This morning, we woke up to inches of fresh snow fall.  I had no idea it was suppose to snow this morning, considering it has been pretty warm lately.  I have to admit, part of me thought that spring was coming in, and it wouldn't be long until the sun would be shining, and it would finally be warm again.  Needless to say, I was a bit bummed when I had to go out, scrape my windshield yet again, and slip and slide as I was driving to work this morning.  The solution?  Delicious pasta.  Warm, creamy, cheesy pasta.  Who knew that taco and pasta went together so wonderfully?  Surprised?  I was too.  Enjoy :)

Printable Version

Ingredients:

1¼ lbs ground beef
8 oz dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 ounce) can diced tomatoes, drained
4 tbsp taco seasoning
3 oz cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions: 

1. Bring a large pot of water to boil.  Cook pasta according to the package directions.  Set aside.

2.  Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  

3.  Once the turkey 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.  

3.  Stir in the cooked pasta, cream cheese, and sour cream, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  

4.  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.

Source:  Annie's Eats