Cheesy Taco Rotini

Two tablespoons of taco seasoning go into a pound of browned ground beef, and diced tomatoes, beef broth and cream cheese turn it into a sauce right in the skillet.

The rotini and a cup of cheddar are folded in, the last half cup of cheddar melts on top under a lid, and chopped cilantro finishes it. There are no beans, corn or chips.

Why This Recipe Works

• Adding the taco seasoning after draining keeps the spices in the sauce instead of in the discarded fat.
• Beef broth loosens the cream cheese into a smooth sauce that coats the rotini.
• Draining the tomatoes stops the sauce from turning watery.
• Covering the skillet briefly melts the top cheddar without drying out the pasta.

How to Make It

1. Rotini cooked and drained

   Cook the rotini until al dente and drain.

2. Beef browned to 160°F, taco seasoning in

   Brown the ground beef in a skillet until it reaches 160°F, drain it, and stir in the taco seasoning.

3. Tomatoes, broth and cream cheese, then rotini and cheddar

   Add the tomatoes, broth and cream cheese and stir until smooth. Fold in the rotini and 1 cup of the cheddar.

4. Cheddar melted under a lid, cilantro

   Scatter the remaining cheddar over the top, cover until melted, and finish with cilantro.

Ingredient Notes

Taco seasoning

Two tablespoons, stirred into the drained beef.

Diced tomatoes

One cup, drained well before they go in.

Cream cheese

Four ounces, melted into the broth and tomatoes to make the sauce.

Storage and Reheating

Success Tips

• Break the beef into small crumbles as it browns so the sauce clings to it.
• Cut the cream cheese into cubes so it melts faster.
• Keep the lid on only until the cheddar melts.

Serving Ideas

Spoon onto plates with melted cheddar from the top on each portion and plenty of chopped cilantro.