I love a good flavor merge! This pasta dish is so quick and easy. It boasts a unique blend of bold Italian and Tex-Mex flavors that honestly just meld together and work. The flavorful pasta cooks on a bed of salsa so you can make it as mild or spicy as you wish! The classic taco filling has a creamy edge and a lot of melty cheese goodness to top it off!
Taco Pasta
Ingredients
- 1/2 box Jumbo pasta shells 15-20 shells
- 2 oz Cream Cheese
- 1 pound Hamburger Meat
- 1 pkg Taco Seasoning
- 2 sprigs green onion chopped
- 3/4 cup shredded Cheddar Cheese
- 2 cups Salsa
Instructions
- Cook pasta shells in boiling water per package directions until al dente, about 10 minutes
- While shells are cooking brown hamburger meat in skillet and drain the fat.
- Sprinkle the cooked hamburger meat with the taco seasoning, add 3/4 cup of water, and simmer on low 1-2 minutes until the sauce thickens.
- Turn off the heat and add the cream cheese to the taco meat, stirring until incorporated.
- Drain the pasta.
- Get a 9 x 13 inch dish and spray the non stick spray. Pour 1 cup of salsa in the bottom of the pan.
- Get a spoonful of the taco meat mixture and place inside the pasta shell, continuing to line the 9 x13 pan.
- Top pasta shells with remaining salsa, chopped green onions, and cheddar. Bake at 350 degrees for 20 minutes or until cheese is melted and pasta is heated through.
Nursing tip: Someone once told me that ER nurses know a little about a lot but not a lot about a little. Meaning the scope of knowledge is broad; however, we just scratch the surface on many issues and usually lack in having deeper experience on one topic. That’s why I love working with doctors that have multiple specialties to gleam knowledge from on alternative therapies and treatment plans!
