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an ordinary shallow bowl of cavatappi corkscrews and fine ground-beef crumbles in creamy pale orange sauce with small red tomato pieces and tiny green chile dice, with no beans, corn, chips or garnish
Rachel Kim

Rotel Pasta With Ground Beef

A can of diced tomatoes and green chiles gives this Rotel pasta its tangy heat, while cream cheese makes a smooth finish without turning it into another cumin-heavy taco skillet. Use cavatappi so the sauce has room to settle in the curls, and add the cream cheese in small pieces after the pasta is tender rather than asking a cold block to dissolve while the bottom of the pan keeps cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 garlic clove minced
  • 1 can 10 oz Rotel diced tomatoes and green chiles, with juices
  • 8 oz dry cavatappi
  • 2 1/2 cups low-sodium beef broth
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup water reserved as needed
  • 3 oz cream cheese softened and cubed
  • 1/4 cup whole milk

Method
 

  1. Brown beef and onion in a deep 12-inch saute pan over medium-high heat for 8 minutes, breaking it finely and cooking to 160°F. Drain excess fat and stir in garlic for 30 seconds.
  2. Add tomatoes and chiles with their juices, cavatappi, broth, salt and pepper and bring to a simmer.
  3. Cook uncovered over medium-low heat for 12 to 15 minutes, stirring every 2 minutes until pasta is tender. Add reserved water only as needed to prevent the sauce drying early.
  4. Lower the heat and stir in milk and cream cheese a few pieces at a time until fully melted, about 2 minutes, without boiling hard.
  5. Remove from heat and rest for 2 minutes, then serve while the sauce coats the corkscrews loosely.