Love this variation of my fave dish! Am making it again tmrw!

Down here in the heart of the Midwest, where the farms stretch out like a patchwork quilt, dinner is more than just a meal; it’s a gathering. This Low Carb Cheesy Taco Cream Cheese Pasta brings a twist to our traditional flavors, melding the zesty spirit of a taco night with the comfort of a creamy pasta. Crafted for those watching their carbs but not wanting to skimp on flavor, this dish is a testament to creativity in the kitchen, perfect for anyone looking to spice up their weekly dinner routine without the guilt.

This delightful dish pairs wonderfully with a side of crisp green salad dressed in a light vinaigrette or a plate of steamed vegetables to keep things light and healthy. If you’re feeling a bit more traditional, a side of garlic roasted broccoli complements the creamy, zesty pasta superbly.

Servings: 6 servings

12 oz. shirataki noodles, drained and rinsed (can use other low carb pasta of choice)
1 lb ground beef
1 packet taco seasoning (or homemade blend)
8 oz cream cheese, soft
1/2 cup chicken broth
1 cup cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
1/4 cup heavy cream
1 small onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Avocado slices (for garnish)