This is one of my favorite kind of meals.
The kind of meal that you can put everything into a giant skillet, close the lid, come back and your whole meal is ready to go. In one pan! The whole meal! Pretty darn nice, right? It's makes dinner and clean-up a so much easier.
Which is perfect for this time of year when you have a zillion things going on and making dinner can be a bit of chore.
We loved this dish! It is so cheesy and has a smooth, taco taste. The Contadina Petite Cut Diced Tomatoes, I used work perfectly with it. They are delicious, sweet and the size makes them great for the kids. Oh, and they also made my job even easier (no chopping!).
You can jazz this dish up by adding jalapenos, chilies, black beans, corn, green onions,olives, using ground chicken..you get the idea.
Make it your own!
If you are looking for a great weeknight meal..look no further.
This has it all..meat, cheese and your veggies and will be on your table in a mere 30 minutes.
It's a new family favorite here!
Creamy Taco Pasta
Prep Time: 00:15
Cook Time: 00:30
Ingredients (Serves: 6-8)
- 1 TBSP canola oil
- 12 oz dry pasta of your choice (small noodle will work best)
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 lb ground turkey or beef
- 1 envelope taco seasoning
- 2-14.5 oz cans of Contadina Petite Diced Tomatoes, plus juice
- 2 1/2 cups water
- 1/2 cup sour cream
- 3 oz cream cheese
- salt/pepper, to taste preference
In a large skillet, heat oil over medium heat. Add onion and garlic powder and cook until softened.
Add in ground turkey and cook until it's no longer pink.
Stir in taco seasoning and salt/pepper.
Pour in tomatoes, water and dry pasta. Stir lightly.
Bring pan to boil, then, reduce heat and cover. Cook for 20-25 minutes or until pasta is tender.
When pasta is tender, stir in sour cream and cream cheese.
Mix well until creamy.
Lightly Adapted from Yummy, Healthy, Easy