Ingredients
1 pound ground beef (we used 0.75 lb of 97%, 3% lean ground beef)
8 ounce small dry pasta shapes (we used whole wheat shells)
1 small onion, chopped (I used a medium onion to add the bulk that I took away by cutting back on the amount of meat originally called for)
1 clove garlic, minced
1 cup salsa
1 packet taco seasoning
3 ounce cream cheese (we used 1/3 less fat)
1/2 cup sour cream (we used light)
Salt and pepper
Shredded Cheese for topping (we used 2% shredded cheddar)
Directions
1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic.
3. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.
4. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired.
5. This was DELICIOUS!!! Mark was in heaven. You had no idea that it had been lightened up in any way!