Spanish Gardens Weeknight Taco Pasta

Using ingredients commonly found in everyone’s pantry and freezer, this pasta will please everyone from the pickiest kid to their mom anxious to get dinner on the table.

Ingredients:

1 pound ground beef
16 ounces fusilli or other small dry pasta shapes
1 small red onion, diced
1 red bell pepper, diced
1 clove garlic minced
4 tbsp Spanish Gardens Taco Seasoning
1 28 oz. can diced tomatoes
1/4 cup Spanish Gardens Hot Taco Sauce
2 tsp ground cumin
2 cups frozen corn
1 cup canned black olives, chopped
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
salt & pepper

Instructions:

Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook the onions and bell pepper on medium-high heat for 2-3 minutes. Add the ground beef and cook until no longer pink. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the Spanish Gardens Taco Seasoning and cumin until combined with the meat and veggies. Add tomatoes and Spanish Gardens Hot Taco Sauce and let simmer over medium heat for about 3-5 minutes.

Add corn and olives and simmer until the corn is hot, about 3 minutes more.

Stir in the cream cheese, sour cream, 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 for 3-5 minutes to reduce the sauce a bit if it is still too thin. Add the pasta a little at a time. Stir to coat.

Serve with chopped cilantro and queso fresco or shredded cheddar cheese. Yum!