Rotel Cheese Dish (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1 pound lean ground beef
03 - 1 pound penne pasta

→ Vegetables & Aromatics

04 - 4 cloves garlic, minced
05 - 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
06 - 1 yellow onion, diced

→ Sauce Components

07 - 1 tablespoon Worcestershire sauce
08 - 1 cup beef broth
09 - 4 oz cream cheese, cubed and softened
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup heavy cream

→ Seasonings

12 - 1 teaspoon garlic salt
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon ground cumin

→ Garnish

17 - Parsley or cilantro, chopped fresh

# Instructions:

01 - Follow the package directions to boil penne in salted water until cooked but still firm enough to bite. Drain and keep it aside.
02 - Warm up some olive oil in a big skillet over medium-high heat. Toss in the ground beef and onions. Break the meat into smaller pieces as it cooks until browned and the onions soften, roughly 5-7 minutes.
03 - Toss in the minced garlic and stir for about a minute until you can smell its aroma.
04 - Pour in the Rotel tomatoes (don't drain), beef broth, heavy cream, cubed cream cheese, Worcestershire sauce, garlic salt, chili powder, smoked paprika, black pepper, and cumin. Let it simmer gently as the cream cheese dissolves and the sauce thickens, around 5 minutes.
05 - Lower the heat and mix in the shredded cheddar until it's nice and smooth.
06 - Take the cooked pasta and toss it into the skillet with the creamy sauce. Stir until every noodle is coated.
07 - Dish it up while hot and sprinkle on fresh parsley or cilantro if you like.

# Notes:

01 - A rich, cheesy pasta dish packed with the kick of Rotel tomatoes and a creamy sauce.

Back