Creamy Cheesy Spicy Taco Pasta

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 tbsp Jalapenos
  • 1 cup Onion

• Pasta & Grains

  • 1 12 oz box Elbow macaroni

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 4 tbsp Taco seasoning

• Dairy

  • 3 cups Cheddar cheese
  • 4 oz Cream cheese
  • 3/4 cup Sour cream

• Liquids

  • 1/2 cup Pasta water

• Other

  • 2 10 oz cans Rotel®

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 1½ lbs ground beef
• 1 cup onion, finely chopped
• 4 Tbs taco seasoning, or 1 taco seasoning packet
• 2 10 oz cans Rotel®
• 1 Tbs diced jalapenos
• ½ tsp garlic salt
• ½ tsp salt
• ¼ tsp pepper
• 4 oz cream cheese
• ¾ cup sour cream
• 12 oz box of elbow macaroni, cooked al dente
• ½ cup pasta water
• 3 cups cheddar cheese, grated and divided

Directions

• Preheat oven to 350°.
• Spray a large oval baking dish with non stick spray and set aside.
• In a large saucepan or dutch oven, bring 4 quarts of water to a boil over medium heat.
• Add pasta. Cook until al dente.
• Drain pasta, reserving ½ cup of pasta water. Rinse and set aside.
• In a large skillet, cook ground beef, onions, garlic salt, salt and pepper over low/medium heat until meat is cooked thoroughly.
• Drain grease. Return ground beef to skillet.
• Stir taco seasoning, jalapenos and Rotel® into meat mixture. Stir until combined.
• Continuing cooking over low heat for 4 minutes.
• Stir in cream cheese, sour cream, pasta water until well combined.
• Add pasta and 2 cups of grated cheese into meat mixture and stir.
• Pour into prepared baking dish.
• Top with remaining cup of grated cheese.
• Bake for 25 minutes uncovered until cheese is melted.
• Optional, top with additional sour cream, cheese, green onions and cilantro if desired.
• Enjoy