Foodie Friday #22

Happy Friday everyone!  Is it just me or was this week the slowest week in the history of weeks (ok thats probably an exaggeration)...but we are ending on a high note.  Today Im going to lunch with my Dad and Brother so this should be interesting...dont know where we are going since I dont know where anything is downtown but Im sure it will be better than anything where I work :)

Today I am sharing a recipe I made this week and it made a lot of leftovers and that makes me sooo happy...and the leftovers tasted pretty much just like it was fresh so thats even better.  It was very spicy though but I think this may have been from the brand of diced tomatoes I used.  I normally get Rotel but this time I got the Kroger brand and dad gum it was spicy, and I got the original type, not the hot type.  So if you are like me and dont like spicy you might want to just use normal diced tomatoes so you still get the tomato flavor without the extra kick of spice.  Oh and I actually didnt drain the diced tomatoes so that could have been a factor also.  As you can see from my picture this makes a large batch so you can either eat it alone or have a side dish.  Personally anything that has meat in it is a main dish but do whatever works for you!

Taco Pasta

(A The Girl Who AteEverything Blog recipe)

Servings: 6-8           Prep Time: 5min      Cook Time: 10min         Difficulty: Easy

Ingredients

• 1 pound ground beef or turkey
• 8-12 ounces medium pasta shells or other small dry pasta shapes
• 1 small onion, chopped (about 1 cup, frozen onions are ok too thats what I used)
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes with mild green chilies, drained
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

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.

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 to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. 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 stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

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