Creamy Taco Mac

Recipe printed from Jenn's Food Journey, adapted from Annie's Eats


1 lb. 90% lean ground beef
8oz elbow macaroni
1 teaspoon olive oil
1 shallot, finely diced
1 garlic clove, minced
1 (14oz) can of diced tomatoes, partially drained
4 Tablespoons taco seasoning (find homemade recipe here)
3 oz cream cheese
1/2 cup reduced fat sour cream
salt and pepper

Cook pasta according to package directions.  Drain; reserving 1/2 cup of the pasta water.

Meanwhile, in a large skillet, heat the oil over medium heat.  Add the shallots and saute for 3 minutes.  Add the ground beef and cook until the meat is no longer pink, about 5 minutes.  Add the garlic and cook for 1 minute.  Mix in the diced tomatoes and taco seasoning and let simmer over medium low heat for about 5 minutes.  Stir in the cream cheese and sour cream; mix until smooth.  Let simmer 1 minute.  Add the pasta and toss to coat.  If the sauce is too thick, thin it out with the reserved pasta water.  Season with salt and pepper.  Enjoy!