Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (10 oz each) Rotel diced tomatoes with green chilies, undrained
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 12 oz dry rotini or penne pasta
  • 3 cups low-sodium beef broth
  • 4 oz cream cheese, softened and cubed
  • 4 oz Velveeta or sharp cheddar cheese, shredded

Instructions:

  1. Heat 1 tbsp olive oil in your large skillet over medium high heat. Add 1 lb lean ground beef and cook until deep brown and crispy on the edges.
  2. Toss in 1 small yellow onion and cook for 4 minutes until translucent and fragrant.
  3. Stir in 3 cloves minced garlic and cook for exactly 60 seconds until the scent fills the kitchen.
  4. Add the chili powder, smoked paprika, cumin, and salt. Sauté for 1 minute until fragrant.
  5. Pour in both cans of Rotel (with liquid).
  6. Pour in the beef broth. Bring the mixture to a rolling boil.
  7. Stir in the dry pasta. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed.
  8. Stir in the cubed cream cheese and Velveeta until completely melted and the sauce is smooth and creamy.
  9. Serve immediately.