Creamy Taco Pasta -Recipe- | Ep #172

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive while still melting well

Add a few tablespoons of olive oil to a large saucepan or skillet.

Heat the pan on medium-high and add the ground beef, breaking it up as it cooks for about 5 minutes until fully cooked.

Leave a couple tablespoons of fat in the pan, drain excess if necessary.

Add homemade taco seasoning to the cooked beef and mix well.

Add chopped garlic and chilies (if using) to the beef mixture and sauté for about 2 minutes.

Add 2 cups of water and the beef bouillon cube to the mixture, stirring until dissolved, and allow to simmer for about 3 minutes.

After simmering, add the salsa and passata to the beef mixture, stir, and bring to a gentle boil.

Once boiling, reduce heat to medium-low and let simmer for 10-12 minutes, stirring occasionally.

While the sauce simmers, bring a pot of water to a boil for the pasta, cooking it according to package directions but reducing the cooking time by 2-3 minutes to avoid mushiness.

After the sauce has simmered for about 20 minutes, add the sliced cherry tomatoes and cook for an additional 2 minutes for texture.

Once the pasta is nearly al dente, add 1 tablespoon of sour cream to the sauce and mix well.

Add the pasta directly to the sauce without draining, reserving some pasta water in case the sauce is too thick.

Gently mix the pasta into the sauce and add 2 cups of shredded cheddar cheese, mixing until combined.

Taste the mixture to adjust salt if needed, being cautious of the saltiness from the cheese.

Serve the pasta with optional toppings like sour cream, salsa, and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens