Taco Pasta

Even though the Taco Lettuce Wraps were fantastic, we still had lots of leftovers that I wanted to use up. Knowing Andrew and I aren't fans of leftovers, I decided to re-use the ingredients in a pasta dish to make them seem less like leftovers. While this recipe isn't going to win any gourmet recipe contests, we really liked it and it was a quick meal to put together because there wasn't any prep work. Two meals for the effort of one - we all need at least a couple of these kinds of dishes in our recipe arsenals!

Taco Pasta

adapted from Annie's Eats

8 oz macaroni pasta (or other short pasta)

4 oz cream cheese

6 oz sour cream

1 c shredded sharp cheddar cheese (plus more for garnish)

1/2 lb seasoned taco meat (leftover from yesterday's Taco Lettuce Wraps)

2 c leftover Black Bean & Corn Salad

In a large pot, cook pasta according to manufacturer's directions. Drain and return pasta to hot pot. Reduce heat to low and add cream cheese. Stir until cream cheese has melted. Add sour cream, cheddar cheese, taco meat and salad. Stir well to combine. Garnish with extra cheese.