Description
This comforting dish combines lean ground beef, creamy sauce, and zesty Rotel diced tomatoes, creating a family favorite full of flavor.
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- ½ cup heavy cream
- 4 oz cream cheese, cubed and softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh chopped cilantro or parsley (for garnish)
Instructions
- Boil the penne pasta in a large pot according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and cook until it softens, about 3-4 minutes.
- Incorporate the minced garlic into the skillet and sauté for an additional 1-2 minutes until fragrant.
- Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5-7 minutes.
- Stir in the undrained Rotel diced tomatoes, beef broth, heavy cream, and softened cream cheese. Mix well to create a creamy, combined mixture.
- Season with Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper.
- Allow the mixture to simmer for about 5-10 minutes, stirring occasionally until fully blended and creamy.
- Gently fold in the cooked penne pasta, ensuring each piece is coated in the creamy sauce.
- Remove the skillet from heat and sprinkle shredded cheddar cheese on top, allowing it to melt into the pasta.
- Serve warm, garnished with fresh chopped cilantro or parsley for an added touch.
Notes
Cook the pasta just until al dente as it will continue to cook in the sauce. For additional nutrition, consider adding vegetables like bell peppers or spinach.
