Cheesy Taco Cream Cheese Pasta
This Cheesy Taco Cream Cheese Pasta is a flavor-packed, creamy twist on taco night. Ready in under 30 minutes, it combines tender pasta, taco-seasoned beef, melty cheddar, and tangy cream cheese for a mouthwatering dinner.
Ingredients
- 12 ounces pasta (penne or fusilli) any shape works
- 1 pound ground beef or turkey lean
- 2 tablespoons olive oil extra-virgin
- 1 packet taco seasoning about 1 oz
- 1/2 cup cream cheese softened at room temp
- 1 cup cheddar cheese shredded
- 1 cup milk
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 1 teaspoon ground cumin optional
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain and toss with olive oil.
- Heat olive oil in a skillet over medium. Sauté chopped onion for 3 minutes, add garlic, then crumble in ground meat. Season with taco seasoning and cumin. Cook until no pink remains.
- Lower heat and stir in softened cream cheese until it melts into a smooth sauce.
- Pour in milk, whisking until silky. Stir in shredded cheddar until melted and the sauce thickens. Season with salt and pepper.
- Add drained pasta to the skillet, tossing gently to coat each piece in sauce. If it’s too thick, add extra milk or pasta water.
- Top with chopped cilantro or green onions. Serve hot with lime wedges or tortilla chips for crunch.
Notes
Store leftovers in the fridge for up to 3 days or freeze portions for 2 months. Reheat with a splash of milk for creaminess.
Nutrition
Calories: 400kcal
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