cheese | Dinner Ideas | easy | mexican | pasta
Cheesy Taco Pasta
Every Sunday night my mom cooks our family dinner. She always goes way above and beyond and has way too much food for the 20 of us. Yes 20 of us eat dinner together every Sunday and yes she cooks enough food for 20 and always has extras. My parents decided this year to buy a cow! They halved it will a friend of theirs and when it got to the right size they had it butchered and cut into lean delicious meat. We had our first taste of ground beef from their cow the past Sunday and boy was it amazing!
I meal plan Monday morning and try to incorporate the leftovers I get from my moms house the night before into Monday or Tuesday. I don’t like to do straight up leftovers really ever so I try to put a twist on the leftovers so it feels like a whole new meal! So this week I took home the ground beef from the cow and made this taco pasta bake. It was absolutely amazing and perfect for this recipe.
Cheesy Taco Pasta
Ingredients
- 12 ounces elbow pasta
- 1 pound lean ground beef
- 1/2 medium onion, diced
- 1 (14.75 ounce) can creamed corn
- 1 (10 ounce) can mild enchilada sauce
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (4 ounce) can mild diced green chilies
- 1/2 packet of taco seasoning
- 4 ounce cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- 1 cup pepper jack cheese, shredded
Instructions
- Cook pasta as directed and then set aside.
- In a large skillet brown ground beef. Add diced onions and cook until translucent.
- Turn down the heat to medium low and add the creamed corn, enchilada sauce, diced tomatoes, green chilies and taco seasoning. Simmer for 10 minutes, uncovered.
- Stir in cream cheese and 3/4 cup cheddar cheese and 1/2 cup pepper jack cheese. Stir until completely combined.
- Add the noodles. Then top with remaining cheese. Cover and let melt. Then serve
Cheesy Taco Pasta
12 ounces elbow pasta
1 pound lean ground beef
1/2 medium onion, diced
1 (14.75 ounce) can creamed corn
1 (10 ounce) can mild enchilada sauce
1 (14.5 ounce) can petite diced tomatoes
1 (4 ounce) can mild diced green chilies
1/2 packet of taco seasoning
4 ounce cream cheese, cubed
1 1/2 cups shredded cheddar cheese
1 cup pepper jack cheese, shredded
Cook pasta as directed and then set aside. In a large skillet brown ground beef. Add diced onions and cook until translucent. Turn down the heat to medium low and add the creamed corn, enchilada sauce, diced tomatoes, green chilies and taco seasoning. Simmer for 10 minutes, uncovered. Stir in cream cheese and 3/4 cup cheddar cheese and 1/2 cup pepper jack cheese. Stir until completely combined. Add the noodles. Then top with remaining cheese. Cover and let melt. Then serve
