Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Drain well and set aside.
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the Rotel diced tomatoes and green chilies (undrained) and the condensed cream of mushroom soup. Bring to a simmer, stirring occasionally.
- Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
- Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. Reserve the remaining 1/2 cup for topping.
- Add the cooked pasta to the sauce and stir to coat.
- If baking, transfer the pasta to a greased 9x13 inch baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly (optional).
- Garnish with your favorite toppings, such as sour cream, chopped cilantro, or green onions. Serve immediately.
Notes
For a spicier dish, use hot Rotel or add a pinch of red pepper flakes. You can also add other vegetables to the mix, such as bell peppers, corn, or black beans. This pasta can be assembled ahead of time and baked just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or bake in a preheated oven at 350°F (175°C) until heated through. Add a splash of milk or water if the pasta dries out during reheating. The dish also freezes well; thaw overnight in the refrigerator before reheating.