Description
Melted cheddar and Monterey Jack blanket pasta shells nestled in a creamy Rotel sauce with seasoned beef and a hint of cilantro, transforming each bite into a rich, spicy comfort feast.
Ingredients
- 8 ounces pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 10 ounce can Rotel diced tomatoes and green chiles
- 1 ounce packet taco seasoning
- 4 ounces cream cheese softened
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat, then add the ground beef, diced onion, and minced garlic and cook until the beef is browned and the onion is translucent.
- Stir in the Rotel and taco seasoning, bring to a simmer, and cook for 2 minutes to meld the flavors.
- Reduce the heat to medium, add the cream cheese and milk, and stir until the cheese is fully melted and the sauce is smooth.
- Remove the skillet from the heat and stir in the cooked pasta until it is evenly coated with the sauce.
- Transfer the pasta mixture to the prepared baking dish and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
- Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Allow the dish to rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
- Swap ground beef for ground turkey or Mexican chorizo for a different flavor.
- Add drained black beans or corn to the sauce for extra texture and nutrition.
- For extra heat, stir in diced jalapeños or a splash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.