Monday, January 11, 2016

Taco Pasta

Dumb easy and delicious. That's what this meal is. Also, fusion. And we all know that fusion is trendy. So there you go.

I figured it would be good--I mean taco toppings mixed with pasta. But it was really really good. One of the best quick dinners we've had in a long time.

Taco Pasta
adapted from
Serves 4-6
Prep and cook time: 30 minutes
Cost: $6.30 ($1.00-1.50/serving)
pasta: .50, beef: 3.00, rotel: 1.00, onion: .05, cream cheese: .50, cheddar cheese: 1.25

8 oz pasta
1 lb ground beef
2 Tbsp taco seasoning
1 can Rotel (or if you don't like too much heat, just plain diced tomatoes)
1/2 onion, grated or diced small
1 garlic clove
4 oz cream cheese
2 C cheddar cheese

Get your water boiling. When it's boiling add the pasta. You can use any bite size variety you like.

In a skillet, add the beef. Begin browning it. While you do, chop or grate your onion. Add it to cook with your beef. Near the end of cooking time, add your onion. When the beef is browned, add the taco seasoning. I use homemade and don't need water. However, if you're using a store bought variety that calls for water, go ahead and add it (it likely has a thickener in it, so it shouldn't wind up runny). Mix all this together and if it has water, simmer it for several minutes. Add the can of Rotel(with juices). Cook for a minute. Add the cream cheese.

Now drain your pasta (it should be cooked to al dente). Add it to your beef mixture. Mix.

Then top with cheese, cover and let melt.


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