Ingredients
Scale
- 8 ounces penne pasta, uncooked
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 1 can Rotel diced tomatoes and green chilies (10 ounces)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1/4 cup heavy whipping cream
- 1/4 cup cream cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- I cook the pasta in a large pot of salted boiling water until al dente, then drain it and set it aside.
- I heat olive oil in a large skillet over medium heat, then add the ground beef and chopped onion. I cook until the beef is browned and the onion softens, draining excess grease if needed.
- I stir in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. I let everything simmer for about 10 minutes until the sauce thickens slightly.
- I lower the heat and mix in the heavy cream and cream cheese, stirring until smooth and creamy.
- I add the cooked pasta to the skillet and toss it in the sauce. I sprinkle the cheddar cheese over the top and let it melt before serving.
- I finish with chopped cilantro or parsley for a fresh touch.
Notes
- Use full-fat cream cheese for a smoother sauce
- Don’t overcook the pasta, it will keep cooking in the sauce
- Shred cheese from a block for better melting
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg