Tex-Mex Pasta with Ground Beef

$A straight-on view of a white bowl filled with a serving of Tex-Mex pasta topped with chopped cilantro, tomatoes, and a couple of pickled jalapeño slices.$

Course: Dinner

Cuisine: American, Tex-Mex

Prep Time: 15

Cook Time: 15

Servings:

Calories: 672kcal

Author: Kris Longwell

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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Equipment

1 Large skillet
1 pot for cooking pasta

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

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).
12 oz short pasta
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.
1 lb ground beef, 2 cups bell peppers, 1 medium onion, 1 jalapeño
Stir in the salt (2 tsp), black pepper, chili powder, cumin, oregano, and cayenne. Cook, stirring often, for about 1 to 2 minutes.
2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, ½ teaspoon cayenne pepper
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.
1 15 oz can Ro-tel, ½ cup beef stock, 1 cup half and half
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.
2 cups cheddar cheese, ¼ cup cilantro, pico de gallo

Video

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.

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