- 1 pound extra lean ground beef (or ground turkey)
- 12 ounces medium pasta shells, dry
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (1-ounce) package taco seasoning mix
- 4 ounces cream cheese
- ½ cup sour cream
- ½ cup reserved pasta water
- ¼ cup fresh cilantro, chopped
- 2 cups crushed nacho cheese tortilla chips
- 1 cup shredded cheddar cheese
Bring a large pot of water to boil. Cook the pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion and minced garlic.
Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue cooking and stirring until the cream cheese is melted and the sauce is well blended. Simmer over medium-low heat for 3-5 more minutes to reduce the sauce if it is still too thin.
Toss in the chopped cilantro for some fresh color and flavor.
Top with the crushed chips and shredded cheese. Enjoy!
NUTRITION INFORMATION PER SERVING (1 SERVING, 292g): 540 calories, 150 calories from fat, 16g total fat, 8g saturated fat, 0g trans fat, 75mg cholesterol, 920mg sodium, 66g total carbohydrate, 4g dietary fiber, 5g sugars, 30g protein, 139mcg folate, 3mg vitamin C, 4mg iron.
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