Description
A quick and creamy pasta dish featuring ground beef and Rotel tomatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 1 (8-ounce) package cream cheese, softened
- 2 cups uncooked pasta (penne or rotini work well)
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the can of diced tomatoes with green chilies, cream cheese, chili powder, cumin, and beef broth. Mix until the cream cheese is fully melted and incorporated.
- Add the uncooked pasta to the skillet, stirring to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the pasta is cooked through, stirring occasionally.
- Once the pasta is cooked, season with salt and pepper to taste. Stir in the shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier version, use hot Rotel or add diced jalapeños.
- Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg