I first saw a version of this taco pasta on Pinterest, and immediately pinned it as something I wanted to make. When Michael and I first tried it last week, we thought it was pretty good — it actually reminded us a lot of hamburger helper. I liked that the recipe was quick and easy, making it perfect for a weeknight dinner.
Updated 09/17/12: I made this recipe again, using leftover taco meat (already seasoned) and diced tomatoes in place of the ground turkey and salsa. I replaced the taco seasoning in the recipe with chili powder, cumin, onion and garlic powders, and a sprinkle of dried thyme. I omitted the cream cheese, and transferred to a 8″x11″ baking dish to keep warm (~300 degree oven) until serving. We ate it with cottage cheese and salad… delicious!
- 8 oz dried pasta (I used medium shells)
- 1 lb ground turkey
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1+ cup salsa
- 1 packet taco seasoning
- 2 dried bay leaves
- 4 oz cream cheese
- 3/4 cup sour cream
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
Bring a large pot of salted water to a boil and cook pasta to al dente. Drain, reserving 3/4 cup of pasta water.
Meanwhile, brown the ground turkey in a large skillet until nearly cooked through. Add the chopped onion and garlic and finish cooking the turkey. Stir in the salsa, taco seasoning, and bay leaves and simmer for 5 minutes.
Add the cooked pasta, reserved water, cream cheese, and sour cream to the skillet. Stir well and simmer for 2-3 minutes, or until the sauce is well-blended. Season with salt and pepper, if desired. Top with cheddar cheese and serve.