Description
A creamy, zesty one-pot pasta dish featuring ground beef, Rotel tomatoes, and a rich cheese sauce. The perfect mashup of tacos and pasta.
Ingredients
Scale
- 1 lb ground beef (Lean preferred)
- 12 oz dry pasta (Rigatoni or Penne)
- 1 can Rotel (Original diced tomatoes & green chilies)
- 3 cups beef broth (Low sodium)
- 1/2 cup heavy cream (For richness)
- 2 cups Colby Jack cheese (Shredded)
- 1 medium yellow onion (Diced)
- 2 tbsp taco seasoning (Or 1 packet)
- 1 tbsp olive oil (For cooking)
- 1 tbsp fresh cilantro (Chopped garnish)
Instructions
- Brown ground beef and onion in olive oil; drain fat and stir in taco seasoning.
- Add Rotel, beef broth, heavy cream, and dry pasta to the skillet.
- Bring to a boil, reduce heat, and simmer covered for 12-15 minutes until pasta is tender.
- Stir in shredded cheese until melted and smooth; garnish with cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg