Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion, stirring until the beef is well browned (no longer pink). Drain excess fat, then add the minced garlic and cook for 30 seconds until fragrant.
Cook the pasta
- Stir in the uncooked rotini or penne, Rotel diced tomatoes with green chiles, beef broth, whole milk, cumin, chili powder, and salt and pepper, then bring to a boil. You should see steady bubbling across the surface before proceeding.
- Reduce heat to medium, cover, and cook for 12–14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. Look for pasta that gives when pressed and a thicker, glossy sauce around the noodles.
Make it creamy
- Reduce heat to low and stir in the cubed cream cheese until fully melted and smooth. The sauce should turn evenly creamy with an orange-pink sheen.
- Stir in the shredded Mexican cheese blend until melted and creamy throughout. The mixture should look thick and cohesive with no dry cheese pockets.
Serve
- Garnish with green onions and serve immediately while hot and glossy.
Notes
For the creamiest texture, keep the heat on low while melting the cream cheese and cheese blend so it emulsifies instead of separating. Store leftovers in the fridge for up to 3 days in an airtight container; reheat gently with a splash of milk or broth to loosen the sauce. Freezing is not recommended because the dairy sauce can break after thawing. If you want a dairy-reduced option, use reduced-fat cream cheese and reduced-fat shredded cheese blend.