Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion. Drain off excess fat, then add the minced garlic and taco seasoning and cook for 1 minute, stirring until fragrant.
Simmer the pasta
- Add the uncooked rotini or penne, diced tomatoes, Rotel tomatoes, beef broth, and water to the pot. Stir, bring to a boil, then reduce to a simmer, cover, and simmer for 12–14 minutes until the pasta is tender and most liquid is absorbed.
Make it creamy and melt cheese
- Stir in the cubed cream cheese until fully melted and the sauce turns creamy.
- Sprinkle the shredded cheddar cheese over the pasta, cover, and let it melt for 1 minute, keeping a gentle heat until the cheese looks fully melted.
Serve with toppings
- Serve hot topped with sour cream, jalapeños, cilantro, and crushed tortilla chips, letting the toppings sit just long enough to lightly warm.
Notes
Pro tip: If the pasta seems dry before it’s tender, add a splash of water and simmer a couple more minutes covered. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a little water or broth to loosen the sauce. Freezing is not ideal due to dairy (cream cheese and cheddar) texture, but you can freeze if needed and reheat carefully. For a lighter option, use reduced-fat cream cheese and cheddar.