Ready in: 30 minutes
Servings: 6

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil (optional if using lean beef)
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Stir In

• 1 (10 oz) can Rotel, undrained
• 1 cup frozen corn
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups beef broth
• 1 cup whole milk
• 8 ounces uncooked rotini pasta

Finish With

• 1½ cups freshly shredded sharp cheddar cheese
• ½ cup Monterey Jack cheese
• 2 ounces cream cheese, softened
• ¼ cup chopped fresh cilantro (optional)

Optional Toppings

• Sliced green onions
• Diced avocado
• Sour cream
• Crushed tortilla chips
• Jalapeño slices
• Extra shredded cheese

Instructions

1. In a large deep skillet or Dutch oven, cook the ground beef and onion over medium-high heat until the beef is browned. Drain excess grease if needed.
2. Stir in the garlic and cook for 30 seconds.
3. Add the chili powder, smoked paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Stir for about 1 minute until fragrant.
4. Add the Rotel, corn, black beans, beef broth, milk, and uncooked pasta. Stir well.
5. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes, stirring every few minutes, until the pasta is tender.
6. Remove from the heat and stir in the cream cheese until completely melted.
7. Add the cheddar and Monterey Jack a handful at a time, stirring until smooth and creamy.
8. Sprinkle with cilantro and serve with your favorite taco toppings.

Texas Girl Tip 🤍

For an extra layer of flavor, sprinkle crushed tortilla chips over each serving just before eating. They stay crunchy and taste like your favorite taco night in every bite!