Easy Rotel Pasta

Boil a large pot of water, add salt, and cook the penne until it’s firm but not raw, as the package suggests. Drain the water and set aside.

Warm up the olive oil in a big pan over medium-high heat. Toss in the onion and beef, breaking the meat up as you go. Cook until they’re browned and the onions soften, around 5-7 minutes.

Mix in the garlic and stir for about 60 seconds, just until the aroma hits you.

Pour in the diced tomatoes with chilies (don’t drain), beef stock, heavy cream, cream cheese, Worcestershire, garlic salt, smoked paprika, chili powder, cumin, and black pepper. Keep it over medium heat, stirring until the cheese melts into a smooth, slightly thick sauce, about 5 minutes.

Turn the heat to low and fold in the cheddar until it fully melts into the sauce.

Toss the cooked pasta into your sauce in the pan and coat it all evenly.

Dish it up while hot, adding cilantro or parsley on top if you’d like