Ingredients
Scale
- 1 pound ground beef
- 12 ounces rotini pasta
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the taco seasoning to the beef and stir to combine, cooking for an additional minute.
- Stir in the cream of mushroom soup, Rotel tomatoes, and beef broth. Bring the mixture to a simmer.
- Add the rotini pasta to the skillet, stirring to combine. Cover and cook for about 10-12 minutes, or until the pasta is tender, stirring occasionally.
- Once the pasta is cooked, reduce heat to low and stir in the sour cream and half of the cheddar cheese until melted and creamy.
- Season with salt and pepper to taste. Sprinkle the remaining cheddar cheese on top and cover for a few minutes until the cheese is melted.
- Garnish with chopped parsley before serving.
Notes
- For a spicier kick, use hot Rotel tomatoes.
- Feel free to substitute ground turkey or chicken for a leaner option.
- This dish can be made ahead and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2 grams
- Sodium: 780 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams