Published 4/21/14 by: Kaitlin
The week before spring break, you’re trying to empty your refrigerator before departing to your (hopefully exciting) destination. Am I right? So when I found myself with a hefty sum of hamburger, and an entire sack of onions, I figured it was time to break out one of my most reliable recipes: Taco Pasta! This recipe has actually evolved over time because I’ve cooked it more than once – a major feat for this young chef! You can add pretty much anything to this recipe, and it won’t suffer (that much). Enjoy!
1/2 jar of your favorite salsa (or one can of Rotel)
1 box or bag of pasta
1 can of drained black beans
1 pound of ground hamburger (or you could do turkey burger!)
8 ounces of sour cream
3 ounces of cream cheese
4 tablespoons of taco seasoning
1 onion diced
1 shallot diced
Cook pasta according to directions and set aside (I would recommend starting this process prior to dicing your onions etc.)
In a large skillet (the deeper the better) cook your shallots, onions and hamburger on high heat until meat is no longer red.
Add taco seasoning and salsa into skillet. Stir until it’s mixed in evenly. Then add in your sour cream and cream cheese. Stir until there are no lumps left.
Add in your drained black beans and distribute them evenly in the skillet.
Once your skillet’s contents are nice and creamy add in the pasta.
For garnish you can add green onions or sprinkle shredded cheese on the top!