Description
Cheesy Taco Cream Cheese Pasta is a flavorful and comforting 30-minute meal combining creamy cheeses, taco seasonings, black beans, corn, and diced tomatoes with tender pasta. This easy one-skillet dish is perfect for a quick weeknight dinner that brings a delicious Tex-Mex twist to your pasta bowl.
Ingredients
Scale
Dry Ingredients
- 8 oz pasta
- 1 packet taco seasoning
Dairy
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
Canned and Packaged
- 1 can black beans, drained
- 1 cup corn
- 2 cups diced tomatoes
- 1 cup chicken or vegetable broth
Other
- 1 tbsp olive oil
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Heat Olive Oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Add Vegetables and Seasoning: Stir in the diced tomatoes, drained black beans, corn, and taco seasoning to the skillet. Mix well to evenly distribute the seasoning.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Melt the Cheeses: Add the cream cheese and shredded cheddar cheese to the skillet. Stir continuously until the cheeses completely melt and create a smooth, creamy sauce.
- Combine with Pasta: Add the cooked pasta to the skillet and stir thoroughly to coat it evenly in the cheesy taco sauce.
- Serve: Serve the pasta hot, optionally garnished with extra shredded cheese or fresh herbs if desired.
Notes
- You can substitute cream cheese with a dairy-free alternative to make it lactose-free.
- For a spicier dish, add a dash of hot sauce or chopped jalapeños.
- Using vegetable broth instead of chicken broth makes this a vegetarian-friendly dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
