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Tex-Mex Pasta with Ground Beef

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!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 672 kcal
Course: Dinner
Cuisine: American , Tex-Mex

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)

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Stir in the salt (2 tsp), black pepper, chili powder, cumin, oregano, and cayenne. Cook, stirring often, for about 1 to 2 minutes.
  4. 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.
  5. 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. 
  • subscribe to our YouTube channel.
  • 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

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

% 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.