Green Chile Pasta
This green chile pasta is a quick and easy weeknight dinner recipe that is made with seasoned ground beef, lots of cheese, zesty seasonings, and more, and can be on the table in about 35 minutes.
Servings: 8 Servings
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium onion, diced
- 1 jalapenos, seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 28 ounce green enchilada sauce
- 14.5 ounce petite diced tomatoes
- 10 ounce Rotel tomatoes and peppers
- 4.25 ounce chopped black olives
- 16 ounce rotini pasta
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a dutch oven or pot, add ground beef, onions, jalapeno, and all the seasonings. Cook over medium heat until the meat is no longer pink and vegetables are tender. Drain and return to the pan.
- Add enchilada sauce, petite tomatoes, Rotel, and black olives. Stir to combine and cook until heated through.
- Fill a pot with water and bring to a boil over medium high heat. Add pasta and cook until al dente. Drain.
- Add pasta and shredded cheese to the meat mixture. Stir to combine and serve hot.
Notes
- Wash your hands immediately after working with the jalapenos and NEVER touch your face.
- Boil your pasta in plenty of water so it has room to roll around and cook evenly.
- Even if you prefer your pasta on the softer side, I still recommend cooking it to al dente. The heat from the meat mixture will continue to soften it after you mix them.
- Even lean ground beef renders a little grease when you cook it, so don't skip draining it.