Monday, May 19, 2014

Creamy Taco Shells

  • 1 Tbsp. olive oil
  • 1 large red onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 4 Tbsp. taco seasoning 
  • 1 (28-oz) can petite-diced tomatoes, undrained
  • 2 (14-oz) cans black beans, drained & rinsed
  • 3 cups water
  • 1 (13.25-oz) box  medium shells 
  • ½ cup light sour cream
  • 3 ounces light cream cheese
  • salt and pepper
  1. Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
  2. Add ground beef and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
  3. Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.

  1. Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper.

* I thought that this was really good it was really quick to make but I would cut the recipe in half. It made a ton of pasta so you would be just fine cutting it in half. Other then that I stuck with the recipe.

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