Ingredients:

  • 1 lb Lean Ground Beef (90/10 ratio)
  • 1 Small Yellow Onion, finely diced (approx. 150g)
  • 3 Cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 cans (10 oz each) Rotel Diced Tomatoes and Green Chilies, undrained
  • 8 oz Full-fat Cream Cheese, cubed and softened
  • 1 cup Beef Broth, low sodium
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 16 oz Penne or Rotini Pasta, dry
  • 1.5 cups Sharp Cheddar Cheese, freshly shredded
  • 1/2 cup Reserved Pasta Water
  • Fresh Cilantro or Scallions for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. In a large skillet or Dutch oven over medium-high heat, brown the ground beef and diced onions, breaking the meat into small crumbles. Cook until beef is browned and onions are translucent (about 8 minutes). Drain excess grease, leaving 1 tablespoon in the pan.
  2. Add minced garlic to the beef and cook for 1 minute. Simultaneously, drop the pasta into the boiling water and cook for 1-2 minutes less than package directions (very al dente). Reserve 1/2 cup of pasta water before draining.
  3. Stir chili powder, smoked paprika, and cumin into the beef mixture, toasting for 30 seconds. Pour in the undrained Rotel tomatoes and beef broth. Simmer for 5 minutes until liquid reduces slightly.
  4. Reduce heat to medium-low. Stir in cubed cream cheese until completely melted and smooth. Fold in the drained pasta and shredded cheddar cheese. Add reserved pasta water as needed to reach desired sauce consistency.
  5. Garnish with fresh cilantro or scallions and serve immediately.