Ingredients
- 1 pound ground beef
- 1 onion diced
- 1 packet taco seasoning
- 1 tablespoon tomato paste
- 15 ounce can tomato sauce
- 1 can Rotel with green chilis
- 4 ounces cream cheese cubed
- 1 cup shredded cheddar cheese
- 16 ounces pasta such as rigatoni
- 1 cup reserved pasta water as needed
- Your favorite taco toppings
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining, you may need it to thin the sauce later.
- Meanwhile, cook ground beef and diced onion in a large skillet over medium to medium-high heat until the beef is no longer pink. Drain excess grease if necessary.
- Turn the heat down to medium and simmer. Add taco seasoning and tomato paste. Stir and cook for 1 minute.
- Add tomato sauce, Rotel, cream cheese, and cheddar cheese. Stir until the cheeses melt and the sauce is creamy.
- Add the cooked pasta and stir to combine. Add reserved pasta water a splash at a time, if needed, to thin the sauce.
- Serve with your favorite taco toppings.
Nutrition
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of water, broth, or milk.