Creamy Taco Mac

This was a delicious recipe and it was super easy. It was a nice change of pace from tacos. The only problem was we didn't have any ground turkey, so I used ground beef. The taste was still there, but I prefer to use ground turkey, as it is better for you. This would be a good weeknight meal when you are tired after work and want to make some quick and easy. I also think it would be kid-friendly. Enjoy and Happy Belated Cinco De Mayo!

Creamy Taco Mac 
Recipe Compliments of Annie's Eats
Ingredients:
1¼ lbs. ground turkey
8 oz. dry pasta shapes (I used whole wheat spiral pasta)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (She has her own homemade taco seasoning, I cheated and used what I had in the cupboard)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions: 
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream 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 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.