One-Pot Creamy Taco Mac

Recipe

1 lb. ground beef or sirloin
1 onion, diced
1 small green pepper, diced
1 (14.5 oz.) can diced tomatoes, drained
3.25 cups low-sodium beef broth
4 Tbsp. taco seasoning (recipe below, or use a low-sodium store-bought mix)
8 oz. small pasta shapes, like elbows or small shells
3 oz. cream cheese (low-fat is fine)
1/2 cup sour cream (low-fat is fine)
Shredded cheddar (optional)
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Heat a Dutch oven over medium heat. Add the ground beef and do not stir.
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Once browned on the bottom, flip the beef,
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breaking it up,
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and stir in the onion and green pepper.
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Cook until onion is translucent and beef is browned. (Drain fat, if necessary.)

Stir in the diced tomatoes,
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broth,
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and taco seasoning.
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Season to taste with salt and pepper, and bring to a boil. Stir in the pasta.
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Cover,
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reduce heat to low and cook, stirring occasionally, until the pasta is tender, about 7-10 minutes. Stir in the cream cheese.
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Off the heat, add the sour cream
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and cheddar,
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Re-season to taste, if necessary.
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2 thoughts on “One-Pot Creamy Taco Mac

  1. Hi Jamie! I am following your blog for quite some time and I am wondering if your cousine uses too many flavours altogether…
    I mean…does not so many ingredients obscure each other?
    I seriously love the way you show your cousine and I would really like to go in the US ot find out the traditional cousine! Keep going and sorry if my thoughts as an italian husband may seem bad ^^

    lotsa love 🙂

    1. I LOVE Flavor! Some people like blah! And Well I don’t do blah! So I feel all the flavors I use make the food taste THAT much better! The ingredients all mingle very well together.

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