Ingredients:

  • 8 oz rotini or penne pasta
  • 1 can (10 oz) diced tomatoes with green chilies (Rotel)
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (or more to reach desired consistency)
  • 1 lb ground beef or turkey (optional)
  • 1 packet taco seasoning (optional)
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish (optional)

Instructions:

  1. [Cook the Pasta] In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. [Brown the Meat] In a large skillet over medium heat, add the ground beef or turkey if using. Cook until browned and cooked through, breaking it apart with a spatula. If using taco seasoning, add it according to package instructions while cooking the meat.
  3. [Add Tomatoes] Once the meat is cooked, drain excess fat if necessary. Stir in the diced tomatoes with green chilies (Rotel) into the skillet with the meat.
  4. [Make it Creamy] Lower heat and add in softened cream cheese; stir until melted and combined. Gradually pour in milk while stirring until smooth and creamy. You can adjust this amount based on your preferred thickness.
  5. [Combine Pasta] Add cooked pasta to the skillet; mix well until all ingredients are evenly coated.
  6. [Cheesy Finish] Stir in shredded cheddar cheese until melted and fully incorporated.
  7. [Seasoning] Taste your pasta mixture; season with salt and pepper as needed.
  8. [Serve] Serve hot garnished with fresh cilantro or parsley if desired!