Ingredients
Scale
- 12 oz penne pasta
- 1 lb ground beef
- 1 can (10 oz) Rotel tomatoes (with green chilies, undrained)
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package directions. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.
- Stir in garlic powder, onion powder, salt, and black pepper. Add the Rotel tomatoes (with juices) and simmer for 3–4 minutes.
- Add the cream cheese and stir until melted and fully combined with the beef mixture.
- Reduce heat to low, then stir in shredded cheddar cheese until melted.
- Add cooked pasta to the skillet and toss until everything is evenly coated in the creamy sauce.
- Garnish with chopped parsley if desired. Serve warm.
Notes
- For extra creaminess, stir in a splash of milk when reheating leftovers.
- You can swap ground beef with ground turkey or sausage for a different flavor twist.
- If you prefer a spicier version, use hot Rotel or add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American