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- 8 ounces fusilli or rotini pasta - 1 pound ground turkey or lean ground beef - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can (15 ounces) diced tomatoes with green chilies - 1 cup chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 cup corn kernels (fresh or frozen) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for an extra kick) Gather all these ingredients before you start cooking. This makes the process smooth and easy. The pasta is the base of the dish. You can use fusilli or rotini, which hold the sauce well. Ground turkey or lean beef gives it protein and flavor. Olive oil helps cook the meat and adds richness. Onions and garlic bring depth to the dish. Taco seasoning gives it that classic taco taste. Diced tomatoes with green chilies add a nice kick. Chicken or vegetable broth keeps the pasta moist and flavorful. Heavy cream makes the sauce rich and creamy. Shredded cheddar cheese adds a gooey texture. Corn kernels add sweetness and color. Finally, season with salt and pepper. Fresh cilantro brightens the dish. If you like heat, add jalapeños for extra spice. By prepping these ingredients, you’ll make a delicious creamy taco pasta. This meal is quick, tasty, and perfect for busy nights. Enjoy cooking! - Bring a large pot of salted water to a boil. - Add 8 ounces of fusilli or rotini pasta. - Cook until al dente, about 8-10 minutes. - Drain the pasta and set it aside. - Heat 1 tablespoon of olive oil in a large skillet. - Add 1 pound of ground turkey or lean ground beef. - Brown the meat for 5-7 minutes, breaking it apart as it cooks. - Drain any excess fat from the skillet if needed. - Stir in 1 small diced onion and 2 minced garlic cloves. - Sauté for about 3 minutes until the onion is tender. - Mix in 1 packet of taco seasoning, stirring well to combine. - Pour in 1 can of diced tomatoes with green chilies. - Add 1 cup of chicken or vegetable broth. - Mix everything and bring to a gentle simmer for 4-5 minutes. - Carefully stir in 1 cup of heavy cream, letting it thicken. - Add the cooked pasta and 1 cup of corn kernels. - Mix in 1 cup of shredded cheddar cheese until melted. - Season with salt and pepper to taste, mixing well. - Garnish with chopped cilantro and sliced jalapeños if desired. To cook pasta to al dente, start with a large pot of salted water. Bring it to a boil before adding your fusilli or rotini. Cook according to package directions, usually about 8-10 minutes. Check the pasta a minute or two before the time is up. It should be firm yet tender. Drain the pasta right away to stop cooking. To avoid a greasy skillet, drain excess fat after browning the meat. Use a leaner meat option like ground turkey. This keeps the dish lighter and lets the flavors shine. For depth, add extra spices. You might try chili powder, cumin, or paprika. These spices enhance the taco flavor. You can also mix in a pinch of cayenne for heat. Using fresh herbs can elevate your dish. Add cilantro or parsley right before serving. The fresh taste brightens the rich creaminess. You can also sprinkle some lime juice for a zesty kick. For serving, consider deep bowls over plates. This helps keep the pasta warm and lets the sauce pool at the bottom. Adding garnishes boosts visual appeal. Top with extra cheddar cheese and a few sprigs of cilantro. You can also add sliced jalapeños for color and spice. Serve with tortilla chips on the side for a delightful crunch. {{image_4}} You can switch the meat in this dish easily. Ground chicken works well for a leaner choice. If you prefer plants, use lentils or a meat substitute. These options cater to different diets. They keep the dish tasty while meeting your needs. Changing the cheese can change the dish's flavor. Try pepper jack for a spicy kick. You can also use mozzarella for a milder taste. If you need dairy-free, swap heavy cream for coconut milk. It adds creaminess without the dairy. Not a fan of wheat pasta? Use gluten-free pasta. There are many options, like rice or quinoa pasta. You can even try whole grain for more fiber. Different shapes, like penne or bowties, can make this dish fun. Mix it up to keep things interesting! To store leftovers, let the creamy taco pasta cool first. Once cooled, place it in an airtight container. This keeps it fresh and tasty. Use shallow containers to help it cool faster. I recommend glass or BPA-free plastic containers. They are durable and safe for food storage. To reheat, use a skillet on low heat. This warms the pasta gently. Stir often to keep it from sticking. You can also use a microwave. Heat it in short bursts, stirring in between. Add a splash of cream if it seems too thick. This helps keep the creaminess intact. Yes, you can freeze creamy taco pasta! Store it in an airtight container. Leave some space at the top for expansion. When you want to eat it, take it out of the freezer. Thaw it overnight in the fridge. Reheat it in a skillet or microwave as mentioned above. Just remember, the texture may change slightly after freezing. How long does it take to make Creamy Taco Pasta Skillet? It takes about 30 minutes to make this dish. You spend 15 minutes on prep and 15 minutes cooking. Can I use different types of meat? Yes! Ground turkey and lean ground beef work well. You can also use ground chicken or tofu for a meatless option. Is this recipe suitable for leftovers? Absolutely! This pasta skillet keeps well in the fridge. Store it in an airtight container for up to three days. What are the best sides to serve with it? Tortilla chips make a great side. You can also serve a fresh salad or some steamed veggies for balance. Can I make this dish in advance? Yes, you can prep it ahead of time. Just cook and combine the ingredients, then store it in the fridge. Reheat before serving. This blog post shared a simple recipe for Creamy Taco Pasta Skillet. We covered each ingredient, from pasta to protein. I outlined step-by-step instructions and provided tips for texture and flavor. You can also adapt the recipe with various proteins and sauces. For storage, I included best practices to keep your dish fresh. Enjoy cooking and savoring this tasty meal! Whether you share it or keep it for yourself, it’s a winner.

Creamy Taco Pasta Skillet

Discover the ultimate comfort food with this creamy taco pasta skillet recipe! Packed with flavor from ground turkey, taco seasoning, and melting cheddar cheese, this dish combines your favorite taco ingredients into a delicious pasta meal that's ready in just 30 minutes. Perfect for busy weeknights, it's sure to become a family favorite.
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Ingredients
  

8 ounces fusilli or rotini pasta

1 pound ground turkey or lean ground beef

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 can (15 ounces) diced tomatoes with green chilies

1 cup chicken or vegetable broth

1 cup heavy cream

1 cup shredded cheddar cheese

1 cup corn kernels (fresh or frozen)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for an extra kick)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

    Brown the Meat: In a large skillet, heat the olive oil over medium heat. Once the oil shimmers, add the ground turkey or lean ground beef. Use a spatula to break it apart as it cooks, browning it evenly for about 5-7 minutes. If there's excess fat, drain it from the skillet.

      Sauté Onions and Garlic: Next, stir in the diced onion and minced garlic to the skillet with the browned meat. Sauté the mixture for approximately 3 minutes, or until the onion becomes tender and translucent, releasing a lovely fragrance.

        Season: Sprinkle the taco seasoning evenly over the meat mixture, combining everything thoroughly by stirring until well incorporated.

          Add Tomatoes and Broth: Pour the entire can of diced tomatoes, including their juices, into the skillet. Then add the chicken or vegetable broth. Mix all the ingredients together and bring to a gentle simmer, allowing it to cook for 4-5 minutes so the flavors meld.

            Make it Creamy: Reduce the heat to low and carefully stir in the heavy cream. Mix until fully incorporated, letting it simmer for an additional 2-3 minutes to allow the sauce to thicken slightly.

              Combine with Pasta and Cheese: Add the cooked pasta and corn kernels to the skillet, followed by the shredded cheddar cheese. Stir everything well until the cheese melts and coats the pasta evenly. Season the mixture with salt and pepper to taste for extra flavor.

                Serve: Remove the skillet from heat. Garnish the creamy taco pasta with freshly chopped cilantro and, if desired, add sliced jalapeños for an added burst of spice.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings

                    - Presentation Tips: Serve the creamy taco pasta piping hot in deep bowls. For an appealing touch, sprinkle extra cheddar cheese on top and add a few sprigs of cilantro for color. For a delightful crunch, consider serving with a side of tortilla chips!