Description
This comforting skillet meal combines savory ground beef, tender penne pasta, and a zesty, velouté-like sauce made with Rotel tomatoes and green chilies. Perfectly balanced, this dish offers a fusion of southwestern flair and rich, creamy satisfaction. It is a foolproof, one-skillet dinner that transforms pantry staples into a restaurant-quality feast in under thirty minutes, making it an ideal choice for busy weeknights or casual gatherings.
Ingredients
1 lb ground beef (lean)
12 oz penne pasta
1 can (10 oz) diced tomatoes with green chilies (Rotel)
4 oz cream cheese, softened
1 cup mozzarella cheese, shredded
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package directions, then drain.
In a large skillet, heat the olive oil over medium-high heat and add the ground beef.
Cook the beef until browned, breaking it up with a spoon, and drain excess fat if necessary.
Add the minced garlic, onion powder, salt, and pepper to the skillet, cooking for one minute until fragrant.
Stir in the canned tomatoes with green chilies, including the liquid.
Reduce heat to low and add the cream cheese, stirring constantly until melted and smooth to create the sauce.
Fold in the cooked penne pasta until thoroughly coated with the sauce.
Top with mozzarella cheese, cover briefly until the cheese is melted, and serve warm.
Notes
Use lean ground beef to ensure the sauce does not become overly greasy.
If the sauce is too thick, add a tablespoon or two of pasta water to reach desired consistency.
You may stir in fresh cilantro or sliced green onions as a garnish for added freshness.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Stovetop
- Cuisine: Fusion