Description

This Southwest Ground Beef Pasta is a delightful blend of flavors, featuring tender penne, seasoned ground beef, and a creamy sauce, making it the ideal choice for a quick and delicious dinner.

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 (145 g) corn, fresh, frozen, or canned (drained)
1 can (10 ounces) diced tomatoes with green chilies, like rotel, undrained
1 cup (238 g) heavy whipping cream
1 cup (113 g) cheddar cheese, shredded
½ cup (57 g) monterey jack, shredded
Fresh cilantro or parsley, for garnish (optional)

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Instructions

Cook the penne according to package instructions; drain and set aside.
In a large skillet over medium-high heat, brown the ground beef until fully cooked; drain excess fat.
Add the diced red bell pepper and yellow onion to the skillet and sauté until softened.
Stir in the chili powder, paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper; cook for an additional minute.
Mix in the minced garlic and cook until fragrant.
Add the corn and diced tomatoes to the skillet and combine thoroughly.
Pour in the heavy whipping cream and stir to combine, allowing to simmer for 5 minutes.
Stir in the cheddar and Monterey jack cheese until melted and well combined.
Finally, add the cooked penne to the mixture and toss everything together until evenly coated.

Notes

Feel free to add other vegetables like zucchini or spinach for extra nutrition.
For a spicier kick, add jalapeños or use a spicier variety of diced tomatoes.
This dish can be made ahead of time and reheats well in the microwave.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 880mg
Fat: 47g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 3g
Protein: 35g
Cholesterol: 115mg