Cheesy Taco Cream Cheese Pasta

– 1 lb ground beef
– 1 package taco seasoning
– 1 lb pasta shells or elbow macaroni
– 2 tablespoons butter
– 1 cup milk
– 8 oz cream cheese, softened
– 2 cups shredded cheddar cheese
– 1 can of diced tomatoes with green chilis, drained
– Salt and pepper to taste
– Optional garnishes: chopped cilantro, diced green onions, sour cream

1. Cook pasta according to package instructions to al dente, drain, and set aside.

2. In a large skillet, brown the ground beef over medium-high heat until no longer pink, breaking it apart as it cooks. Drain excess fat and stir in the taco seasoning. Set aside.

3. In the same pot you used for the pasta, melt butter over medium heat. Slowly add milk and cream cheese, whisking until the cream cheese is fully melted and the sauce is smooth.

4. Stir in shredded cheddar cheese until melted and well combined into a creamy sauce.

5. Add the cooked pasta and seasoned ground beef to the cheese sauce. Mix in the diced tomatoes with green chilies and stir until everything is coated with cheesy goodness.

6. Taste and season with salt and pepper as needed. Simmer everything together for a couple of minutes to let the flavors meld beautifully.

7. Serve hot, garnished with your choice of chopped cilantro, diced green onions, and a dollop of sour cream if you’d like.