Ingredients:

  • 1 lb (450 g) lean ground beef, 90/10
  • 1 tbsp (15 ml) olive oil
  • 1 medium (110 g) yellow onion, diced
  • 3 cloves (9 g) garlic, minced
  • 1 can (10 oz / 285 g) Rotel diced tomatoes and green chilies, undrained
  • 8 oz (225 g) cream cheese, softened and cubed
  • 1/2 cup (120 ml) heavy cream
  • 1 1/2 cups (170 g) sharp cheddar cheese, shredded
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) chili powder
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) cracked black pepper
  • 12 oz (340 g) rotini or penne pasta

Instructions:

  1. Cook the pasta in a pot of water according to package directions until al dente. Reserve some pasta water, then drain.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onions are translucent. The beef must reach 160°F (71°C).
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Drain any excess grease from the skillet.
  6. Reduce the heat to medium. Stir in the undrained Rotel, smoked paprika, chili powder, salt, and black pepper.
  7. Simmer for 8 to 10 minutes until the liquid reduces slightly.
  8. Reduce the heat to low. Stir in the cubed cream cheese and heavy cream, whisking constantly until smooth and melted.
  9. Slowly fold in the shredded cheddar and stir until the sauce is glossy and uniform.
  10. Add the drained pasta to the skillet and toss until every noodle is coated. If the sauce is too thick, add 1 tablespoon of the reserved pasta water and toss again.
  11. Serve immediately.