Ingredients
Scale
- 12 oz elbow macaroni
- 1 tbsp olive oil
- 1 lb ground beef (or plant-based crumble)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) canRotel tomatoes with green chilies, undrained
- 1 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions; drain and set aside.
- In a large oven-safe skillet over medium heat, heat olive oil. Brown ground beef and onion; add garlic and cook 1 min more.
- Add Rotel tomatoes (with juice), heavy cream, cumin, and paprika. Simmer 5 minutes.
- Stir in cooked pasta and both cheeses until melted and combined.
- Transfer to oven and bake uncovered for 10 minutes, or until bubbly and golden on top.
- Garnish with cilantro and serve warm.
Notes
- For a lighter version, use 2% milk and reduced-fat cheese.
- Vegetarian option: omitted meat and use extra black beans or lentils.
- Spice level can be adjusted by using mild or original Rotel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains Dairy; Contains Gluten
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
