Description
This Southwest Ground Beef Pasta features rich flavors with ground beef and fresh vegetables, mixed with creamy sauce for a satisfying weeknight meal that’s both quick and delicious.
Ingredients
Scale
- 8 ounces penne
- 1 pound ground beef
- 1 red bell pepper, diced (about 1 cup)
- 1 small yellow onion, diced (about ½ cup)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 cup corn, fresh, frozen, or canned (drained)
- 1 can (10 ounces) diced tomatoes with green chilies, like Rotel, undrained
- 1 cup heavy whipping cream
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack, shredded
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef, diced bell pepper, and onion. Season with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook, breaking up the beef as it cooks, until browned and the vegetables are tender, about 8 to 10 minutes. Drain excess grease if necessary.
- Stir in the minced garlic and cook for 30 seconds.
- Stir in the corn and diced tomatoes with green chilies. Simmer for 2 to 3 minutes until heated through and slightly thickened.
- Reduce heat to medium-low and pour in the heavy cream. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Stir in the shredded cheddar and Monterey Jack until melted and smooth.
- Fold in the cooked pasta and stir until evenly coated in the sauce.
- Sprinkle with fresh cilantro or parsley before serving.
Notes
Feel free to use any type of pasta you prefer.
For a spicy kick, add some jalapeños or red pepper flakes to the dish.
This pasta dish is great for meal prep; it reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 4g
- Sodium: 760mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg