Ingredients
Scale
- 1 pound (450g) ground beef
- 12 ounces (340g) pasta (penne, rotini, or shells)
- 1 (10 oz) can Rotel diced tomatoes with green chilies
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (100g) shredded cheddar cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Gather and measure all ingredients; chop the onion and mince the garlic.
- Bring a large pot of salted water to a boil, cook the pasta until al dente, then drain and set aside.
- In a large skillet, heat olive oil. Add chopped onion and minced garlic, sauté until fragrant. Add ground beef, cook until browned, breaking it apart. Season with salt, pepper, and chili powder if using.
- Stir in Rotel diced tomatoes with green chilies. Cook for 2-3 minutes. Pour in heavy cream, stir until smooth, and simmer for 3-5 minutes.
- Add cooked pasta to the skillet and toss to coat. Sprinkle shredded cheddar cheese over the top and stir until melted and creamy.
- Serve hot, garnished with chopped cilantro or parsley. Enjoy with side salad or garlic bread.
Notes
- For a spicier version, add extra green chilies or hot sauce.
- You can substitute ground turkey or chicken for beef for a leaner meal.
- To make it low-carb, replace pasta with zucchini noodles or shirataki noodles.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or water to regain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: Fifty g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg