Ingredients
• 8 oz elbow macaroni or penne (or gluten-free pasta)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef or turkey (or plant-based crumbles)
• 1 can (10 oz) Rotel diced tomatoes & green chilies (original or hot)
• 1 cup low-sodium beef or vegetable broth
• ½ cup salsa (mild or medium)
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 cup shredded cheddar cheese (plus extra for topping)
• Optional toppings: sour cream, chopped green onions, cilantro, avocado
Instructions
- Cook pasta according to package directions. Drain and set aside (or use one-pot method below).
One-Pot Method (Recommended):
2. In a large pot, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 1 minute more.
3. Add ground meat and cook until browned. Drain excess fat if needed.
4. Stir in uncooked pasta, Rotel, salsa, broth, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer 15–18 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
6. Remove from heat. Stir in cheddar cheese until melted and creamy.
7. Taste and adjust seasoning—add more spice, salt, or a splash of lime juice for brightness.
8. Serve hot, topped with your favorites: sour cream, green onions, cilantro, or avocado slices!
✨ Ready in 30 minutes and cleanup is a breeze—perfect for busy weeknights!
💡 Make it vegetarian: Skip the meat or swap in black beans or lentils.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 6 , Calories : 320 , Net Carbs: 28g , Fats: 14g , Protein: 20g