Tex-Mex Pasta with Ground Beef
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4.0
3 reviews
Good
Tex-Mex Pasta with Ground Beef
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This dish is so easy to prepare and is always a huge hit at the dinner table. Feel free to substitute lean ground turkey to make it healthier. This recipe hits all the right notes and comes together in about 30 minutes! Kids and adults will love this!
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Ingredients
- 12 oz short pasta such as rigatoni
- 1 lb ground beef 90% lean
- 2 cups bell peppers 2 to 3 peppers, seeded, chopped
- 1 medium onion chopped
- 1 Jalapeño seeded and finely chopped
- 2 teaspoon salt plus extra for pasta water
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 1 15 oz can ro-tel undrained, see NOTES
- ½ cup beef stock or broth
- 1 cup half and half
- 2 cups cheddar cheese shredded, divided
- ¼ cup cilantro fresh, chopped, plus extra for garnish
- Pico de Gallo for garnish (optional)
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Instructions
- Bring a pot of liberally salted water to a boil. Add the pasta, and stir occasionally while you prepare the meat sauce. Drain the pasta once it is al dente (about 1 minute short of packaging directions).
- Meanwhile, add the ground beef to a large skillet over medium heat and break it up with a wooden spatula. Add the bell peppers, onion, and jalapeño. Cook until the meat is no longer pink and the vegetables are tender. Tilt the skillet and use a spoon to remove most of the rendered grease. Discard safely.
- Stir in the salt (2 tsp), black pepper, chili powder, cumin, oregano, and cayenne. Cook, stirring often, for about 1 to 2 minutes.
- Stir in the Ro-tel (undrained), beef stock, and half and half. Bring to a simmer and then stir in the cooked pasta. Stir to combine and let simmer for another minute or so.
- Remove from the heat and stir in 1¾ cup of the cheese and the cilantro. Stir until the cheese has melted. Serve at once with extra cheese, cilantro, and pico de gallo for garnish.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- If you can't find Ro-tel, look for canned diced tomatoes with green chiles. If you can't find that either, just go with a 15 oz can of diced tomatoes (undrained).
- Be sure not to overcook the pasta before adding to the sauce. If it's overcooked, it will break apart in the sauce.
- Leftovers are easily reheated in a skillet. Add another splash of stock/broth and/or half and half. They will keep covered in the refrigerator for up to 5 days.
Nutrition Information
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Calories
672kcal
(34%)
Carbohydrates
76g
(25%)
Protein
48g
(96%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
158mg
(53%)
Sodium
728mg
(30%)
Potassium
923mg
(26%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
3489IU
(70%)
Vitamin C
103mg
(114%)
Calcium
535mg
(54%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 728mg | 30% |
| Potassium | 923mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3489IU | 70% |
| Vitamin C | 103mg | 114% |
| Calcium | 535mg | 54% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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