Ingredients
The following ingredients have 4 Servings
- 2 cups uncooked rotini pasta
- 1 lb lean ground beef (85/15)
- 1 medium onion (diced)
- 1 small poblano pepper (seeded and diced)
- Olive oil
- 1 tsp garlic salt
- 1 tsp lemon pepper
- 1 14 oz can light red kidney bean, rinsed
- 2 10 oz Rotel chili fixins' or Original Diced Tomatoes and Green Chilies
- 1 10 3/4 oz can Fiesta Nacho Cheese Soup
- 1 10 oz can Mexican corn, drained
- 1 1/2 cup milk
- 4 Tbsp quality taco seasoning
- 2 tsp ground cumin
- 4 oz Chive & Onion cream cheese (softened)
- 3 cups shredded Colby-Jack cheese
- Assorted toppings for garnishing: sliced black olives (salsa, sour cream, jalapeno slices)
Instruction
- Cook the pasta in salted water per the package directions until al dente. Drain well.
- In a large skillet or pot, brown onion and poblano in a couple of drizzles of olive oil. Cook for 2-3 minutes until softened and beginning to brown.
- Add ground beef. Cook over medium-high heat until no pink remains. Season with garlic salt and lemon pepper. Drain any excess fat from the pan. Lower the heat to medium.
- To the skillet add the beans, tomatoes, soup, corn, milk, taco seasoning, and cumin. Mix well.
- Simmer over medium for about 15 minutes.
- After simmering for 15 minutes add the cream cheese. Stir until it melts.
- Add the pasta and 2 cups cheese stirring until the ingredients are evenly coated.
- Top with the remaining cheese and let the skillet sit with the heat turned off until it melts.
- Serve immediately with your favorite taco toppings.
