Skillet Tacos

I've been making these skillet tacos for about the past 3 months. It's pretty much a homemade hamburger helper meal, only better. I try to stay away from the boxed stuff and a lot of processed foods, and this is pretty easy to put together. My kids and I really like American-style tacos, with hamburger and taco seasoning, so I'm all for cooking something they like and will eat. While my 3-year old would eat a taco in a shell, I would have to help her and it can get pretty messy. When I saw this version popping up on several blogs, I knew it would be a great alternative for our little hands to handle.

1 lbs. lean ground beef
8 oz. rotini
1/2 small onion, chopped
1 clove garlic, minced
4-5 roma tomatoes, chopped
1/4 cup taco seasoning (or 1 pkg. taco seasoning)
1/2 cup sour cream
Salt and pepper
Shredded cheddar cheese

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain pasta, reserving about 1/2 cup of the pasta water and set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground beef over medium-high heat until no longer pink. A few minutes before the beef is cooked through, add the chopped onion to the skillet. Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in most of the diced tomatoes, reserving some for garnish, and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, sour cream and reserved pasta water, if needed, and continue stirring until the sauce is well blended. Season with salt and pepper to taste. Remove from the heat and top with shredded cheddar cheese and fresh tomatoes.

SOURCE:Adapted from Annie's Eats