This tasty Cheesy Nacho Beef Rotini Skillet features tender cooked rotini noodles that are smothered in a beefy nacho sauce with chock full of tomatoes, chilies and sweet onion. Add-in a heaping helping of gooey cheddar cheese and garnish with your favorite taco toppings turning this skillet into a one-dish-meal that’s sure to fill the hungry tummies at your dinner table.
Cheesy Nacho Beef Rotini Skillet
My family could eat Mexican food every single night of the week. There’s no such thing as “too often” when it comes to the South-of-the-border flavors they love. If you’re feeding hungry boys like I am, a dish like this easy nacho beef rotini skillet goes miles in being budget friendly and appealing. I love to garnish this skillet with ripe olives but, recommend you add them as a garnish for those who may not enjoy them quite as much. If time allows a big bowl of pico de gallo and a side of fresh guacamole would be tasty accompaniments. If you’re feeling uber resourceful a piece of green chile cornbread might be nice to complete the meal.
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Helpful Kitchen Items:
Cheesy Nacho Beef Rotini Skillet
Ingredients
- 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
Instructions
- 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.
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Missy Moore says
Hi Melissa. This recipe looks delicious! When you say 2 cups noodles, do you mean 16 oz or measured in a measuring cup? Thank you!
Melissa says
Hi Missy, I actually measured them in a measuring cup.
Missy Moore says
Thank you!
Kathy Saied says
Hi, Melissa….love the blog and the book! Is there a substitute for the canned soup? (sorry!)..maybe a homemade quick cheese sauce, spiced up?…..thanks! Looks wonderful, will make this week for the kids, I’m sure!
Melissa says
Hi Kathy, oh sure a quick homemade cheese sauce would surely work no problem. Thanks for visiting!