Description
A hearty weeknight dinner combining tender pasta, seasoned ground beef, and creamy rotel cheese sauce for the ultimate comfort food experience.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 12 ounces penne pasta or rotini
- 1 can (10 ounces) rotel diced tomatoes with green chilies, undrained
- 8 ounces cream cheese, softened and cubed
- 1 cup whole milk
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 2. Heat olive oil in large skillet over medium-high heat. Add onion and cook 4-5 minutes until softened.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Add ground beef, breaking up with spoon. Cook 6-8 minutes until browned. Drain excess fat if needed.
- 5. Add taco seasoning and cook 1 minute to bloom spices.
- 6. Add rotel tomatoes with juices, paprika, and cayenne. Simmer 3-4 minutes.
- 7. Reduce heat to medium-low. Add cream cheese, stirring as it melts, about 2-3 minutes.
- 8. Gradually add milk while stirring. Simmer 2-3 minutes until slightly thickened.
- 9. Remove from heat. Add cheeses, stirring until melted and smooth.
- 10. Add cooked pasta, tossing to coat. Add pasta water if needed for consistency.
- 11. Taste and adjust seasoning. Serve immediately with cilantro and green onions.
Notes
Store leftovers up to 4 days refrigerated. Reheat gently with splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g