This was one of the fastest meals I’ve made! Ingredients: 1 medium yellow onion, diced 2-5 cloves of garlic, minced 8oz cream cheese 1.5 lbs ground beef 2 cups pasta (shells or penne) 2 tbsp tomato paste 2 tsp cumin 2 tsp paprika 1 tsp oregano 1 tsp onion powder 1 tsp garlic powder Salt, to taste Pepper, to taste 28oz crushed tomatoes 1 cup frozen corn 4oz green chiles 15.5 oz canned kidney beans, drained and rinsed 4 cups beef stock Instructions: Cook the Ground Beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, remove any excess grease. Sauté the Onions and Garlic: Add the diced onion to the pot with the beef. Sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the Spices: Stir in the cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper. Cook for another minute to toast the spices and bring out their flavor. Add the Tomato Paste and Crushed Tomatoes: Stir in the tomato paste and cook for 2 minutes. Then add the crushed tomatoes, mixing everything well. Add the Pasta and Stock: Pour in the beef stock and bring the mixture to a boil. Once boiling, add the pasta and reduce the heat to a simmer. Stir occasionally, and let it cook for about 8-10 minutes, or until the pasta is tender and most of the liquid has been absorbed. Add the Cream Cheese, Corn, Green Chiles, and Kidney Beans: Cube the cream cheese and add it to the pot, stirring until melted and smooth. Add the frozen corn, green chiles, and kidney beans, stirring to combine. Let it simmer for another 3-4 minutes, until everything is heated through. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or spices if needed. Serve: Once everything is well combined and heated through, serve your taco mac and cheese! You can garnish with sour cream, shredded cheese, or fresh cilantro if desired.
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