Description
This Cheesy Taco Cream Cheese Pasta combined with a Deep Dish Pizza Pot Pie is the ultimate comfort meal. The creamy, spicy taco pasta and the cheesy, savory pizza pot pie crust make for a perfect dinner duo. You get the best of both worlds—zesty taco pasta and cheesy pizza goodness—served up in one hearty and satisfying dish.
Ingredients
Units
Scale
For the Cheesy Taco Cream Cheese Pasta:
- 8 oz pasta (penne or rotini work well)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup salsa (mild or spicy, depending on preference)
- 1/2 cup sour cream
- 1/2 cup chicken broth (or beef broth)
- 1/4 cup chopped green onions (optional, for garnish)
For the Deep Dish Pizza Pot Pie:
- 1 lb Italian sausage (or a mix of sausage and ground beef)
- 1/2 cup onion, chopped
- 1 bell pepper, chopped
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) can refrigerated pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Olive oil (for greasing the pan)
Instructions
- For the Cheesy Taco Cream Cheese Pasta:
- Cook the Pasta:
- Cook the pasta according to package directions, then drain and set aside.
- Cook the Ground Beef:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat.
- Stir in the taco seasoning and mix well. Add the cream cheese, shredded cheddar cheese, salsa, sour cream, and chicken broth. Stir until the cream cheese is melted and everything is combined into a creamy sauce.
- Combine:
- Add the cooked pasta to the skillet with the taco cream cheese mixture. Stir to coat the pasta in the creamy sauce.
- Cook for an additional 2-3 minutes, until everything is heated through. Garnish with chopped green onions before serving.
- For the Deep Dish Pizza Pot Pie:
- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the Italian sausage over medium heat until browned. Add the chopped onion and bell pepper, cooking until the vegetables are soft.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, garlic powder, salt, and pepper. Simmer for 5-7 minutes, until the sauce thickens.
- Assemble the Pot Pie:
- Grease a deep-dish pie pan with olive oil. Roll out the pizza dough and line the pan with it, leaving some dough overhanging.
- Pour the sausage and tomato filling into the crust, spreading it evenly. Sprinkle the mozzarella and Parmesan cheeses over the top.
- Bake:
- Fold the overhanging pizza dough over the filling, crimping the edges to seal the pie.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly.
- Serve:
- Let the deep-dish pizza pot pie cool for a few minutes before slicing and serving alongside the cheesy taco cream cheese pasta.
Notes
- For extra veggies, add mushrooms or spinach to the sausage and tomato mixture.
- You can substitute the pizza dough with puff pastry for a flakier crust.
- If you prefer a spicier dish, add red pepper flakes or diced jalapeños to the taco pasta.
Nutrition
- Serving Size: 1 slice of pizza pot pie & 1 serving of taco pasta
- Calories: 600
- Sugar: 6g
- Sodium: 1000mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg