Description
This Rotel Pasta Fiesta is what happens when comfort food gets a spicy makeover. Creamy, zesty, and ready in 30 minutes, it’s the easiest way to turn an ordinary Tuesday into a fiesta.
Ingredients
Scale
- 16 oz (450g) penne pasta
- 2 cans (10 oz each) Rotel diced tomatoes with green chilies (undrained)
- 1 lb (450g) ground beef or turkey
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz (225g) cream cheese, softened and cubed
- 2 cups (8 oz/225g) shredded cheddar cheese
- 1 cup (8 oz/240ml) milk
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnishes: chopped fresh cilantro, sliced green onions, diced avocado
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain when done.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground meat, breaking it up while cooking until browned, about 5-7 minutes. Drain excess fat if necessary.
- Season with taco seasoning, salt, and pepper.
- Add Rotel tomatoes with their juice and simmer for 3 minutes.
- Reduce heat to medium-low. Add cream cheese cubes and stir until completely melted.
- Pour in milk and stir to combine.
- Add 1½ cups of cheddar cheese and stir until melted and smooth.
- Fold in the drained pasta until completely coated with sauce.
- Top with remaining cheese, cover, and let sit for 2-3 minutes until cheese melts.
- Garnish as desired and serve immediately.