This Lighter Cheesy Taco Pasta Bake should come with a warning – CAUTION: If you eat one bite you will not be able to control your desires to eat more and more and more and so you will eat more and more and more and ooh and aah at its creamy, cheesy, TexMex glory every bite of the way until the whole pan of pasta disappears and you have no idea how it happened. But you want it to happen again.
Or something like that. But in all seriousness, this Taco Pasta is seriously addicting. It is Patrick’s and my ultimate go-to comfort food, even before my One Pot Chili Mac and Cheese and Taco Spaghetti – comfort food without butter or cream I might add – just ooey, gooey melty cheese – mmmm! It also gets an extra creamy kick from my secret ingredient, Creamed Corn, which I like to use to thicken pastas (like my Ligher Buffalo Macaroni and Cheese – drool…), its magic. And so is this pasta! You will be giddy when you see how easy it is…
To make this EASY pasta, simply brown your beef and onions and then dump in your remaining taco-esque ingredients (kidney beans, green chilies, creamed corn, tomatoes, enchilada sauce and plenty of seasonings) and simmer away for 10 minutes…
Then stir in your light cream cheese and your cheeses…
Followed by pasta – that’s it!
You can eat your pasta straight out of the skillet as is, or you can pour your dinner into a casserole dish and smother with extra cheese and bake to golden, bubbly cheesy deliciousness. I choose bubbly cheesy deliciousness.
Finally, top your Taco Pasta with tortilla strips, avocados, sour cream and/or whatever your heart desires and dig in! But remember, If you eat one bite you will not be able to control your desires to eat more and more and more…
And love every second.
Want to try this (Lighter) Cheesy Taco Pasta Bake?
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