Ingredients
Scale
- 8 oz penne or rotini pasta
- 1 lb ground beef
- 1 can Rotel diced tomatoes with green chilies (10 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add ground beef to the skillet, cook until browned, breaking it apart with a spatula. Season with salt and pepper.
- Stir in the can of Rotel tomatoes, cook for 3-4 minutes until heated through.
- Reduce heat to low, mix in sour cream and shredded cheddar cheese. Stir until cheese melts and sauce is creamy.
- Add cooked pasta to the skillet, toss to combine and evenly coat with the sauce.
- Serve hot, garnished with chopped parsley if desired.
Notes
- Use fresh garlic for a more robust flavor.
- For a spicy kick, add extra diced green chilies or hot sauce.
- Can be prepared ahead and reheated for quick meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (around 1.5 cups)
- Calories: 530 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg