Taco Pasta

I found this recipe on a blog I stumbled upon while searching for a different recipe, called Plain Chicken. I've made it twice now and love it. Glendon calls it "healthier, better tasting, less preservative, homemade Hamburger Helper" and I guess it kind of is. It is quick and easy to make and tastes great too. A very family friendly meal and heats up great as leftovers! Enjoy!

Ingredients

- 1 pound ground beef

- 8 ounce small dry pasta (I use shells)

- 1 small onion, chopped (or 1 Tbsp minced onion flakes)

- 1 clove garlic, minced

- 1 cup salsa

- 1 packet taco seasoning (I only use half a packet)

- 3 ounce cream cheese

- 1/2 cup sour cream

- Salt and pepper

- Shredded Cheese for topping (I use cheddar and mozzarella)

Preparation

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

2. Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.

3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired.

Yield: Between 5-6 servings