Taco Mac

If you are anything like me, you immediately wrinkle your nose in disgust at the mention of Hamburger Helper. They all taste the same to me…noodly and starchy and salty…and definitely like they came from a box. Annie from Annie’s Eats however, completely rocked my world when she came up with this recipe. It’s Hamburger Helper like you’ve never experienced! Seriously. I’ve tweaked around with it to make it more to my liking, but you can find her original recipe here. My version ends up a little spicier and a little more filling because of the beans, but otherwise, delicious!

CREAMY TACO MAC

{Ingredients}

– 1.25 lbs of ground turkey

– 8 oz. dry pasta shapes (I prefer mini shells…because they fill up with all of the goodness!)

– 1 small onion, chopped

– 1 clove garlic, minced

– 1 (14 oz) can Rotel tomatoes, drained

– 1 pkg taco seasoning

– 3 oz cream cheese

– 1/2 cup sour cream

– 1/2 cup frozen yellow corn

– 1 C black beans

– S & P

– Shredded cheddar cheese (optional)

{Directions}

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set both pasta and the water aside.

While the pasta is cooking, in a large skillet or sauté pan cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the Rotel tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream, corn, black beans, 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. Remove from the heat and top with shredded cheddar cheese, if desired.

SOURCE: Slightly adapted from Annie’s Eats.

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