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Cheesy Nacho Beef Rotini Skillet Recipe

Cheesy Nacho Beef Rotini Skillet

Course Main Course
Cuisine American, Mexican Inspired
Keyword cheesy-nacho-beef-rotini-skillet, easy-ground-beef-recipes, nachos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Melissa Sperka


  • 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.