Ingredients
8 oz rotini pasta (or your favorite pasta shape)
1 lb ground beef (freshly ground is ideal)
½ cup water
1 packet taco seasoning
½ tsp garlic powder
½ tsp onion powder
1 can diced tomatoes with green chilies (Rotel – choose mild, regular, or hot based on your spice preference)
Heavy cream (about 1 cup, but adjust to taste)
Optional: Shredded cheese for topping
Instructions
1. Cook the Pasta:
Boil the rotini according to the package directions. Once al dente, drain and set aside.
2. Brown the Ground Beef:
In a large skillet over medium heat, cook the ground beef, breaking it up as it cooks. Sauté for 6–8 minutes or until browned and fully cooked.
Drain any excess grease.
3. Season the Meat:
Sprinkle in the taco seasoning and stir to coat the beef evenly.
Pour in ½ cup water and mix well to help the flavors blend.
4. Add Spices and Tomatoes:
Stir in the garlic and onion powders, followed by the can of Rotel tomatoes. Choose hot, regular, or mild depending on your spice preference.
5. Simmer:
Lower the heat and let the mixture simmer until it thickens slightly and the flavors come together.
6. Stir in Cream:
Slowly add the heavy cream, stirring until the sauce reaches your desired level of creaminess. You may not need the full cup—adjust based on how rich you want it.
7. Combine with Pasta:
Add the cooked pasta to the skillet and stir everything together, allowing the pasta to absorb the sauce. Taste and adjust seasoning if needed.
8. Serve:
Dish up hot and top with shredded cheese if desired. This meal also stores well and makes for fantastic leftovers the next day!