Ingredients
Equipment
Method
- Cook the pasta according to package directions in salted water. Drain and set aside.
- While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a spoon as it cooks until the beef is browned and the onion is soft, about 6-8 minutes.
- Drain any excess grease from the skillet to prevent an oily sauce.
- Add the minced garlic, chili powder, and cumin to the skillet. Cook for one minute, stirring constantly, until fragrant.
- Reduce the heat to medium-low. Add the can of Rotel tomatoes (with juice), softened cream cheese, and heavy cream. Stir patiently until the cream cheese is completely melted and the sauce is smooth and creamy.
- Season with salt and black pepper to your liking, keeping in mind that the Rotel and cheese already add saltiness.
- Add the cooked and drained pasta to the skillet. Stir gently to coat the pasta evenly in the creamy sauce.
- If desired, sprinkle shredded cheddar cheese over the top and cover for 1-2 minutes until it melts. Garnish with fresh cilantro or green onions before serving.
Notes
For a less spicy dish, use mild Rotel tomatoes. Be sure to drain the fat from the ground beef well to prevent the sauce from being too greasy. Using full-fat cream cheese and heavy cream will yield the creamiest sauce. You can add vegetables like bell peppers or corn for extra flavor and nutrients. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken upon chilling; add a splash of milk or cream when reheating.
