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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 extra heat) Gather these ingredients before you start. You want to have everything ready to go. This makes cooking easy and fun. I love using fusilli or rotini pasta for this dish. Their shapes hold the sauce well. Ground turkey is lean, but you can use beef if you prefer. The olive oil helps brown the meat and adds flavor. Diced onion and garlic give a nice base. Taco seasoning packs in the flavor, and the tomatoes add a bit of heat. I use chicken broth for richness, but vegetable broth works too. Heavy cream makes the dish creamy and smooth, while cheddar cheese adds melty goodness. Corn kernels add sweetness and texture. Don’t forget salt and pepper for seasoning. Fresh cilantro brightens the dish, and jalapeños add heat for those who like it spicy. Get ready for a tasty meal! - Cook the Pasta Start by boiling water in a large pot. Add salt to the water. Once the water is boiling, add 8 ounces of fusilli or rotini pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Drain the pasta and set it aside. - Brown the Meat In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of ground turkey or lean ground beef. Use a spatula to break the meat apart as it cooks. Brown the meat for about 5-7 minutes. If there is extra fat, drain it off carefully. - Sauté Onions and Garlic Add 1 small diced onion and 2 minced garlic cloves to the skillet with the meat. Sauté this mixture for about 3 minutes. You want the onion to turn translucent and release a nice, fragrant smell. - Season and Add Tomatoes and Broth Once the onions are sautéed, sprinkle in 1 packet of taco seasoning. Mix it well with the meat and onions. Next, pour in 1 can of diced tomatoes with green chilies along with their juices. Add 1 cup of chicken or vegetable broth to the skillet, stirring everything together. Let it simmer for about 4-5 minutes. - Make it Creamy Lower the heat and add 1 cup of heavy cream to the skillet. Stir it in well until the cream is fully mixed. Allow the sauce to cook for an additional 2-3 minutes. This will help it thicken up nicely. - Combine with Pasta and Cheese Now, it’s time to bring everything together. Add the cooked pasta to the skillet. Toss in 1 cup of corn kernels and 1 cup of shredded cheddar cheese. Mix everything well until the cheese melts and coats the pasta. Season with salt and pepper to taste. - Serve and Garnish Remove the skillet from heat. Serve the creamy taco pasta hot in deep bowls. For a nice finish, garnish with fresh cilantro and sliced jalapeños if you like. Enjoy your delicious meal! How to achieve the perfect pasta texture To get the best pasta, boil water first. Add a good amount of salt. This helps flavor the pasta. Cook the fusilli or rotini until it is al dente. This means it should be firm when you bite it. After cooking, drain it well, but don’t rinse. Rinsing washes away flavor. Tips for browning meat effectively Start with a hot skillet. Add olive oil and let it heat up. Once hot, add the ground turkey or beef. Use a spatula to break the meat apart. Cook until it turns brown, about 5-7 minutes. Don’t stir too much. Let it sit for a bit to create a nice brown crust. Suggestions for additional spices and herbs You can jazz up your creamy taco pasta. Try adding cumin or smoked paprika for extra warmth. Fresh herbs like cilantro or parsley add brightness. Just sprinkle them in when you mix the meat and sauce. How to adjust the creaminess to taste If you want it creamier, add more heavy cream. Start with a half cup more and mix it in. If you prefer it lighter, use less. You can also swap some cream for Greek yogurt for a tangy twist. {{image_2}} You can easily change up the protein in this dish. Instead of ground turkey, try chicken or even plant-based meat. Both options will work well with the creamy sauce and spices. If you're looking for a gluten-free meal, use gluten-free pasta. For a dairy-free option, replace heavy cream with coconut milk or a dairy-free cream alternative. This keeps the dish creamy while fitting different diets. Want to spice things up? Add extra jalapeños to the skillet. This will give your pasta a nice kick. You can also mix in some chili powder or hot sauce for added heat. If you prefer milder flavors, skip the spicy peppers. To boost nutrition, toss in vegetables. Bell peppers, zucchini, or spinach work great. They add color and a healthy twist. Just sauté them with the onions and garlic. This way, you make your creamy taco pasta not just tasty but also packed with goodness! To keep your creamy taco pasta fresh, store it in an airtight container. Let it cool down first. Place it in the fridge for up to three days. This keeps the flavors intact and safe to eat. If you want to save it longer, try freezing it. Use a freezer-safe container. It can last for about two months in the freezer. Just remember to label it with the date. When you're ready to enjoy leftovers, reheat them gently. I recommend using a skillet for the best texture. Add a splash of broth or water to keep it creamy. Heat over low to medium heat. Stir often until it’s heated through. This way, you avoid overcooking and drying it out. If you use the microwave, heat it in short bursts, stirring in between. This helps heat evenly and keeps the flavor fresh. What type of pasta works best for this dish? I recommend using fusilli or rotini. These shapes hold sauce well. They add a nice texture, making each bite flavorful and fun. You can use other pasta types, but this dish shines with them. Can I use homemade taco seasoning? Yes, you can use homemade taco seasoning! It allows you to control the spices and flavors. Just mix your favorite spices like cumin, chili powder, and garlic powder. This adds a personal touch to your creamy taco pasta. How can I make this recipe vegetarian? To make it vegetarian, swap ground turkey or beef for plant-based meat. You can also use black beans or lentils for protein. Use vegetable broth instead of chicken broth. This keeps it tasty and filling without meat. What can I serve with creamy taco pasta? This dish pairs well with a side salad or tortilla chips. You can also serve it with guacamole or salsa for a fresh kick. For a nice contrast, add some crunchy veggies on the side. How long does this dish last in the fridge? Creamy taco pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Just reheat when you're ready to enjoy it again! Can I prep this recipe ahead of time? Yes, you can prep this dish ahead of time. Cook the pasta and meat, then store them separately. Combine everything before cooking the creamy sauce. This saves time on busy days! In this post, you learned how to make creamy taco pasta with simple steps. We covered all the ingredients you need and tips for tasty variations. Storing leftovers and reheating for the best flavor is also important. This dish is easy to adjust for your tastes and dietary needs. You can swap proteins or add veggies. Experiment with flavors to make it your own. Enjoy your meal and share it with others!

Creamy Taco Pasta Skillet

Indulge in this delicious Creamy Taco Pasta Skillet that brings comfort food to a whole new level! With just a few simple ingredients, including ground turkey, cheese, and vibrant veggies, you'll create a mouthwatering meal in under 30 minutes. Perfect for busy weeknights or casual gatherings, it's sure to impress! Click through now to explore this easy recipe and bring flavor to your dinner table!
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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 extra heat)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fusilli or rotini pasta according to package instructions until al dente. Drain and set aside.

    Brown the Meat: In a large skillet over medium heat, add olive oil. Once hot, add the ground turkey or beef. Cook, breaking it apart with a spatula, until browned (about 5-7 minutes). Drain excess fat if necessary.

      Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet with the meat. Sauté for about 3 minutes until the onion becomes translucent and fragrant.

        Season: Sprinkle the taco seasoning over the meat and onion mixture, stirring until well combined.

          Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juices and the chicken or vegetable broth. Stir everything together and allow it to simmer for 4-5 minutes.

            Make it Creamy: Lower the heat, then add the heavy cream to the skillet, mixing until incorporated. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

              Combine with Pasta and Cheese: Stir in the cooked pasta, corn kernels, and shredded cheddar cheese until everything is mixed well and the cheese is melted. Season with salt and pepper to taste.

                Serve: Remove from heat, garnish with fresh cilantro, and sliced jalapeños if desired.

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

                    - Presentation Tips: Serve the creamy taco pasta hot in deep bowls, sprinkle with extra cheddar cheese on top, and add a few cilantro leaves for a pop of color. You can also serve it with tortilla chips on the side for a crunchy contrast!