Creamy Taco Pasta (High-Protein + Easy)

Taco pasta is on repeat at our house. It’s one of those meals that can be made with the ingredients you have on hand. Sometimes, I add black beans, fresh tomatoes, or salsa to elevate the recipe.

Today, I used ground beef, protein pasta, fajita seasoning, a simple tomato base, and a handful of shredded cheese to bring it all together. It’s quick, filling, and always a hit.

Ingredients

• ½ box protein pasta

• 1 lb ground elk (or ground beef)

• 1 small onion, diced

• 1 packet fajita seasoning

• Salt, to taste

• 1 cup marinara sauce

• ¼ cup heavy whipping cream

• ⅓ block cream cheese

• ½ cup shredded cheese

• Olive oil (for pasta)

Optional: black beans, diced tomatoes, or salsa

Instructions

1. Bring a pot of salted water to a boil and cook the protein pasta until tender. Drain, then toss with a little olive oil and a pinch of salt.

2. While the pasta cooks, heat a large skillet over medium heat. Add ground elk (or beef) and diced onion. Cook until browned.

3. Stir in fajita seasoning and a little salt.

4. Add marinara, heavy whipping cream, and cream cheese. Stir until smooth and combined.

5. Add the cooked pasta to the skillet and mix everything together.

6. Stir in shredded cheese until melted. Serve warm.

Notes

• Add black beans, salsa, or fresh tomatoes for extra flavor

• Elk keeps it lean and high in protein, but beef works just as well

• This is a flexible, clean-ingredient meal you can adjust based on what you have on hand