Creamy Rotel Pasta with Ground Beef
Servings: 8 servings
Equipment
Ingredients
- 1 pound ground beef
- 1 onion diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound medium pasta shells uncooked
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can Rotel with the liquid
- 1 cup shredded cheddar cheese
- 1 cup shredded colby jack cheese
- Fresh cilantro optional to garnish
Instructions
- In a large Dutch oven or pot, cook the ground beef and diced onion over medium-high heat, stirring occasionally until the beef is browned and the onion is softened.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine and cook for an additional 1 to 2 minutes.
- To the taco meat, stir in the uncooked pasta shells, chicken broth, tomato sauce, and Rotel. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Remove the pot from the heat and stir in the shredded cheddar cheese and colby jack cheese a little bit at a time until melted and well combined. Garnish with fresh cilantro (optional) and serve warm.
Notes
Storage: Leftover pasta should be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat it in the microwave or on the stove until heated through. To freeze, all the pasta to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.
Seasoning: The seasoning blend can be replaced with a packet of taco seasoning.
