Good Morning! I hope you are having a good week so far. Today is the first day in the past couple of days that it has stopped raining and the sun is out! I’m happy about that. I cannot stand the rain. There is a lot of flooding in the area because of how much rain we got on Sunday and yesterday. It was really bad. We have a lot of water sitting outside of our front door. It’s annoying because you have to try to jump to get around it so your feet don’t end up sopping wet. Ick. I hope all the water dries out today.
Yesterday after work, I was very excited to get home and try a new recipe! Last year I used to make Taco Mac and Cheese quite often. It was one of Mike’s favorite things. It was made with Kraft Macaroni and Cheese. Don’t me wrong, I love that macaroni and cheese but this dish was just not healthy. I was trying to figure out ways to make it healthy and I spotted a healthier recipe on Kelly’s Healthified Kitchen and I knew I had to try it! I have tried several recipes from Kelly before and they have all been wonderful!
Creamy Taco Mac (adapted from Kelly’s Healthified Kitchen)
1 pound 96/4 ground beef
8 oz. dry pasta
½ cup onion, chopped
2 tsp minced garlic, jarred
1 (14 oz.) can plain or mexican/zesty diced tomatoes, drained (***I used a can of Rotel)
1 pack taco seasoning
3 oz. fat-free cream cheese, softened
½ cup fat-free sour cream (***I used plain greek yogurt instead of sour cream)
Salt and pepper
1 oz. reduced fat cheddar cheese (***I used shredded cheddar cheese)
Fresh cilantro (optional) (***I did not have any cilantro, so I omitted this)
Cook pasta according to package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook onions over medium-high heat until translucent, about 5 minutes.
Add beef and cook until beef is no longer pink. Once meat is cooked, mix in garlic and cook for 30 seconds.
Mix in tomatoes and taco seasoning and simmer over medium heat for 5 minutes.
Stir in cooked pasta, cream cheese,
sour cream greek yogurt and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.
Season with salt and pepper to taste. Simmer over medium-low heat 4 minutes to reduce the sauce. Turn off heat.
Top with shredded cheddar cheese and cilantro. Cover and let it sit off the heat until the cheese melts, about 2 minutes.
Kelly did it again! This recipe was fantastic!! Let me tell you, it was SO much better than how I made it the other way because the macaroni and cheese was made from scratch and I could control what ingredients went into the dish. It was creamy but not too heavy. It had great Mexican flavor to it. I really enjoyed it! Mike loved it too. I think this is one of my new favorite recipes. If you love taco mac and cheese, you should try this recipe! It’s too good to pass up! What is your favorite kind of mac and cheese? I tried a lobster mac and cheese back in March that I loved. It was so good!
After dinner, I spent the rest of the night just catching up on some tv shows. I was thinking to myself that next year, this week is going to be a crazy week for us. Next year, today, I will be doing last-minute preparations for our wedding and will be getting ready for our rehearsal. I cannot believe that! Everything is coming up so soon! I’m hoping that the weather next year around this time will be much more beautiful than it is right now. No rain on our wedding day! Although, I’ve heard that is supposed to be good luck. It’s so bittersweet just thinking about all of this.
Alright, enough day dreaming for me. Time to get back to reality and do work. Have a good morning!
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