Taco Pasta | A Ninja Foodi Recipe

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It's no secret that we love our Ninja Foodi. We even take it camping with us now! It is such a versatile tool for our kitchen. I wish we'd had it years ago. Things are a little different around here now as our two oldest children have moved out and have homes and lives of their own.

When it came time to get back to meal planning during the week, I realized I don't have to cook for so many mouths anymore. I wanted to revisit this recipe because it was always a hit with everyone is the house and that was a rare occurrence. However, I didn't need to make a big 9"x13" dish of the stuff since there are only three people to feed these days.

This is written specifically for a Foodi, but you can find the original recipe here. The original will feed several people so I'm basically halving the recipe for this version.

For this recipe you will need the following ingredients:
  • 2 cups pasta shells
  • 1 lb. of ground beef
  • 15 oz can of spaghetti sauce
  • 1 envelope of taco seasoning 
  • 1/2 cup (4 oz.) spreadable chive and onion cream cheese
  • 1/2 cup (4 oz.) sour cream
  • 1 cup (4 oz.) shredded cheddar cheese (or more if you like it cheesy)

Get started:

I decided to start with pressure cooking my pasta.

Before
Pour the pasta (about 2 cups) in the pot then add enough water to just cover the pasta. Place pressure cooker lid on, select PRESSURE and set on high for half the time listed on the box minus one minute. Press start. When timer is done, do a quick release. Drain pasta, set aside.

After
Put the pot back in and select SEAR/SAUTE. I always go with the medium heat setting because I can go up from there if needed. Add the ground beef to the pot and cook. While that is cooking, mix together the cream cheese and sour cream in a bowl.

*sizzle*
Remove ground beef from pot and drain. Add ground beef back to pot with spaghetti sauce and taco seasoning. Stir together. Once the seasoning is mixed well, add pasta to the mix and stir.

Mixed up and ready to melt that cheese!
Spread the cream cheese/sour cream mix on top, then sprinkle the top with shredded cheese. Select BAKE/ROAST, set temperature to 325°F, and set time to 5 minutes or until the cheese is all bubbly and delicious.


It isn't exactly Instagram picture perfect, but most of our lives aren't so here's a picture of my bowl seconds before I devoured it. As with any recipe, these are just guidelines. You can add more or less of any ingredients you choose! My husband didn't care for how much sour cream/cream cheese there was and I didn't bother to tell him that I accidentally used the whole 8oz container of both. Oops.

 

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