Creamy Taco Pasta
Cheesy, creamy, easy and on the table in under 30 minutes. This Creamy Taco Pasta is perfect for a weeknight dinner and makes great leftovers!
Servings 10 servings
- 10 oz elbow noodles
- 1 tsp minced garlic
- 1 lb lean ground beef
- 1.25 oz pkg taco seasoning
- 29 oz fire roasted tomatoes
- 4 oz Philadelphia Cream Cheese
- 3/4 cup beef broth
- 1 cup shredded mexican cheese
Cook minced garlic and ground beef in skillet over medium heat until meat is no longer pink. Drain if desired.
While beef is cooking, cook noodles in a separate pan until they are cooked al dente. Once they are cooked, drain water.
Add taco seasoning, tomatoes, cream cheese and beef broth to skillet with beef until cream cheese is melted.
Pour noodles into the skillet with meat mixture and add 1/2 cup shredded cheese. Stir until melted, then add remaining cheese on top and place lid on the pan and allow the cheese to melt before serving.
Serving: 1cup | Calories: 185kcal | Carbohydrates: 7g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 753mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 3.1mg | Calcium: 226mg | Iron: 2mg