Monday, May 5, 2014

Four Cheese Taco Pasta

This morning I had originally planned on making one of our favorite pasta dishes until I realized it was Cinco De Mayo. So, I ended up turning my Italian pasta dish into a Cinco De Mayo pasta dish by putting my own Mexican spin on it. Nothing is easier than this Four Cheese Taco Pasta and if you have kids they are sure to enjoy this cheesy pasta!

Four Cheese Taco Pasta
Serves 8
Cal 350, Carbs 47.5, Fat 7, Fiber 5g, Protein 22

1 16 oz. box shell pasta, cooked to al dente (I used ronzoni)
1 lb. lean ground beef (I used 96/4)
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 cup shredded four cheese blend (I used Kraft)
1 cup chunky salsa
1/2 cup light sour cream
cilantro, green onion, chopped tomato, for garnish

In a large skillet brown ground beef. Add in the chili, garlic, onion powder, and cumin. Stir in the salsa. Let simmer for 2 minutes. Add the shredded cheese and sour cream. Pour over the cooked shells and garnish with cilantro, chopped tomato, or green onion. Enjoy!


  1. Oooh...this looks great! Pinned!

  2. What a creative idea! My family would love this. Pinning it.

  3. Super YUM! I bet this would be a hit in our house. Thank you so much for joining us this week, at Simple Supper Tuesday.


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