*updated* Creamy Taco Pasta

a family favorite!

*one of you lovely people pointed out to me so fast that I forgot to put the PASTA in the ingredients list!!! Thank you!!*

Happy Thursday meal prep fam! Are you ready for a crowd pleasing, family friendly, super delicious recipe? Creamy, cheesy, flavorful and delicious- this recipe has it all. It’s like the best of both worlds- the Mexican flavors you crave with the best carb in the world: pasta.

This Creamy Taco Pasta is so damn good but still light, high in protein and veggie packed to help you achieve all of your goals. And the best part- it comes together in just 30 minutes.

Don’t forget to use the meal plan in the PDF all the way at the bottom of the newsletter! That’s where paid subscribers will find 5 recipes for the week, with a grocery list for everything you need!

MEAL PLAN AT A GLANCE

Meal Plan at a glance- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!

Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!

THE RECIPE

Creamy Taco Pasta

Macros per serving:

426 cal / 12g fat / 47g carbs / 5g fiber / 34g protein

Servings: 4 servings

Time: 30 min

Tools:

• Cutting board

• Knife

• Large skillet

• Pot

• Strainer

Ingredients:

• ½ onion

• 1 bell pepper

• 2 zucchini

• 3 tsp chili powder

• 2 tsp cumin

• ½ tsp paprika

• ½ tsp onion powder

• ½ tsp oregano

• 1 tsp salt

• ½ tsp oil

• 1 lb ground beef (I used 96% lean)

• 6 oz uncooked pasta (I used GF)

• 4 cloves garlic, minced

• 1 can of Rotel

• 2 oz cream cheese

• ½ cup beef broth

• 1 tbsp tomato paste

• ½ cup corn (canned or frozen works!)

• 1 tbsp lime juice

• ¼ cup shredded cheese

• Cilantro

Instructions:

1. Dice the onion. Slice the bell peppers into strips and the zucchini into half moons.

2. Mix together the spices (the chili powder-salt).

3. Add the ½ tsp of oil to a large skillet on medium heat. Add the veggies and 1 tsp the spice mixture. Cook for about 5-7 minutes, stirring often, until the veggies are browned.

4. Remove the veggies into a separate bowl. Add the ground beef to the skillet, along with the minced garlic and the rest of the spice mixture.

5. While it cooks, fill a large pot with water (for the pasta) and turn onto high heat to bring to a boil.

6. Add the pasta to the water once it’s boiling and set a timer for 7 minutes.

7. When the beef is cooked through, add the Rotel, cream cheese, beef broth, tomato paste, corn and lime juice to the skillet.

8. Reserve 1/4 cup of the pasta water. Strain the pasta. Add the pasta and zucchini and pepper to the skillet and stir. If more liquid is needed, add a small amount of the pasta water. Stir and top with shredded cheese and cilantro. Salt to taste.

LAZY VERSION

• Use a taco seasoning instead of the spices.

SUBSTITUTIONS

• Dairy free: use a dairy free cream cheese and omit the shredded cheese on top or use a dairy free shredded cheese

• Sub for beef broth: vegetable broth, chicken broth, or water with 1/4 tsp garlic salt

• Sub for corn: black beans or omit

STORAGE

• Allow everything to come to room temp and then store in airtight containers, like these.

REHEATING

• Add about 1 tsp of water. Reheat for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

• Leftover cilantro? Store it in a mason jar in the fridge with a few inches of water in the bottom to keep it fresh for longer!

• Leftover corn? Freeze it! Just add to a ziploc freezer bag, press the air out, and freeze. Add them to a future soup, chili, or when you make this dish again.

• Leftover tomato paste? Freeze it! Just add it to a ziploc bag or to an ice cube tray and freeze.

GROCERY LIST

PRODUCE

• Cilantro

• ½ onion

• 1 bell pepper

• 2 zucchini

• 4 cloves garlic

MEAT/DAIRY

• 1 lb ground beef

• 2 oz cream cheese

• ¼ cup shredded cheese

PANTRY

• ½ cup corn

• 1 can of Rotel

• ½ cup beef broth

• 1 tbsp tomato paste

• 1 tbsp lime juice

• 6 oz uncooked pasta (I used GF)

SPICES/STAPLES

• 3 tsp chili powder

• 2 tsp cumin

• ½ tsp onion powder

• ½ tsp oregano

• ½ tsp paprika

• Salt

• Pepper

• Oil

MACROS

Per serving, 4 servings total.

426 cal / 12g fat / 47g carbs / 5g fiber / 34g protein

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