Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (14.5 oz) Rotel diced tomatoes and green chiles, undrained
  • 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 4 oz cream cheese, softened and cubed
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy whipping cream
  • 12 oz pasta (rotini or penne), cooked al dente
  • 2 tbsp fresh parsley or sliced green onions for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. While pasta boils, heat olive oil in a skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is browned and no longer pink. Drain excess grease.
  2. Stir in the minced garlic and cook for 30 seconds. Pour in the undrained Rotel tomatoes, beef broth, and Worcestershire sauce. Stir in the chili powder, smoked paprika, and ground cumin. Simmer for 5–7 minutes until the liquid reduces slightly.
  3. Reduce heat to low. Stir in the cubed cream cheese and heavy whipping cream, whisking until the sauce is smooth. Fold in the cooked pasta and shredded cheddar cheese, tossing until the cheese is fully melted and pasta is evenly coated. Garnish with parsley or green onions and serve immediately.