This tasty Cheesy Nacho Beef Rotini Skillet features tender cooked rotini noodles that are smothered in a beefy nacho sauce filled with tomatoes, chilies and sweet onion. Add-in a heaping helping of gooey cheese and your favorite taco toppings turns this skillet into a one-dish-meal.
Easy Cheesy Nacho Beef Rotini Skillet Recipe
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.
How to Make the BEST Cheesy Nacho Beef Rotini Skillet Recipe
- Ingredients you'll need to make Cheesy Nacho Beef Rotini Skillet Recipe: Uncooked rotini, ground beef, onion, poblano pepper, olive oil, garlic salt, lemon pepper, Rotel Chili Fixin's tomatoes, kidney beans, Mexican corn, nacho cheese soup, milk, taco seasoning, cumin, shredded cheddar or colby jack cheese, chive and onion cream cheese. You'll also need sour cream, salsa, black olives or any of your favorite toppings.
- Kitchen tools you'll need: A large skillet, pasta cooker, measuring cups and spoons, sharp knife and cutting board, cheese grater and large spoon for stirring.
- The Rotel tomatoes used in this recipe are already seasoned for chili. You can use classic Rotel tomatoes with green chiles and adapt the seasonings to your taste. You could also use another brand of chili seasoned tomatoes.
- You can adapt this recipe using any flavor of shredded cheese that you have on hand. Queso quesadilla cheese, monterey jack or classic cheddar cheese.
- To save time, you could cook the pasta in advance, cool and package in a Ziploc bag then chill until you're ready to assemble. When doing so, reheat the pasta gently in the microwave before adding to the skillet.
- Ways to Serve Nacho Rotini: We love to garnish this skillet with olives but, you can certainly add them only 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 feelin' extra resourceful a piece of green chile cornbread would be a delicious way to round-out the meal.
- Store Cheesy Nacho Beef Rotini chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Easy Ground Beef Recipes to Make
- Ground Beef Stroganoff comes together in no time flat.
- Mashed Potato Topped Cottage Pie is a crowd pleasing meal.
- Beef Pot Pie with Cheddar Onion Biscuits is a one dish meal.
- Serve up this smothered Hamburger Steak with a side of creamy mashed potatoes.
- There's nothing better than quick and easy Sloppy Joes for supper.
- This Homemade Spaghetti Sauce gets better and better making it a favorite for leftovers.
- Mediterranean Beef Kabobs from Beef It's What's for Dinner.
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Helpful Kitchen Items:
Cheesy Nacho Beef Rotini Skillet
Servings: 8 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 teaspoon garlic salt
- 1 teaspoon 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 ¾ oz can Fiesta Nacho Cheese Soup
- 1 10 oz can Mexican corn, drained
- 1 ½ cup milk
- 4 tablespoon quality taco seasoning
- 2 teaspoon 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
- 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.
Tried this recipe?Mention @melissassk or tag #melissassk!
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!
Hi Kathy, oh sure a quick homemade cheese sauce would surely work no problem. Thanks for visiting!
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!
Hi Missy, I actually measured them in a measuring cup.