This recipe is a delightful fusion of creamy cheesy pasta and bold taco flavors, all baked to gooey perfection. It’s sure to become a new comfort food favorite!
Ingredients
- 1 pound ground beef (or ground turkey/chicken for a lighter option)
- 1 (1.25 oz) packet taco seasoning
- 1 (10 oz) can diced tomatoes with green chiles (undrained)
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 cup milk (or chicken broth for a richer flavor)
- 1 (16 oz) box rotini pasta (or your favorite pasta shape)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess grease.
- Stir in taco seasoning and diced tomatoes with green chiles. Simmer for 5 minutes.
- In a large bowl, combine softened cream cheese, sour cream, and milk. Beat until smooth.
- Cook pasta according to package directions, drain, and return to the pot.
- Pour the taco meat mixture and the creamy cheese sauce over the cooked pasta. Stir well to combine.
- Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish.
- Top with shredded cheddar cheese and Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions and fresh cilantro (optional) before serving.
Tips:
- For a spicier casserole, add a diced jalapeno pepper to the ground beef while cooking.
- Feel free to add other vegetables to the dish, such as chopped bell peppers, corn, or black beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this decadent and satisfying Cheesy Taco Cream Cheese Pasta Casserole!
