Taco Pasta

This recipe originated from overworked supermom... She whipped out a modified version and now I whipped out yet another modified version! For the pasta shells I used Jovial egg rice noodles. Instead of onion, I had shallots on hand. Made my own taco seasoning: Taco Seasoning (blog:2/21/14); using the entire recipe. Substitued 3 ounces soft garlic and herb goat cheese for the cream cheese and used 6 ounces plain Greek yogurt for the sour cream. This is yum. Serves 4 generously.

Ingredients:

• 1 pound ground round
• 12 ounces pasta shells or Jovial egg rice noodles
• 1 small onion, chopped or l large shallot
• 2 garlic cloves, minced
• 1 14 ounce diced tomatoes
• 1 package taco seasonings or homemade
• 3 ounces cream cheese or soft goat cheese
• 1/2 cup sour cream or 6 ounces plain Greek yogurt
• 1/4 cup chopped cilantro
• salt and pepper

Directions:

In a large skillet cook the ground meat and onions over med-high heat. Add the taco seasonings, tomatoes, and garlic. Simmer for 5 minutes.

Stir in the cream cheese, sour cream and cilantro and slow simmer.

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Return pasta to the pan and add the sauce; tossing gently. 

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