Wednesday, April 18, 2018

Nacho Cheese Beef Rotini Skillet

This is a two part post. First I’m going to share with you this Nacho Cheese Beef Rotini Skillet recipe filled with Mexican flavors. A little spicy for those that like your food with some heat. I’ll also give you an alternate to the spicy foods or seasoning for those of us (like me) that prefer a milder dish.

The second part of this post will give you a video from Tasty on how to cook and clean your cast iron skillet. I recently bought an 8” cast iron skillet for the Skillet Brownie I made and never having a cast iron skillet that liked me, because I didn’t know how to take care of them, I thought I needed to learn. Or for those of us that have let their skillet get rusty, it’s a good refresher video on how to remove the rust and reseason the skillet.

This recipe takes about 30 minutes to prepare and cook. Serves 8


  • 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 or diced tomatoes 
  • 1 (10¾) oz can Fiesta Nacho Cheese Soup
  • 1 (10) oz can Mexican corn, drained (if you can’t find Mexican corn, all it is is corn and some red and green peppers. 
  • 1½ 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 (optional)

  • Directions:

  • Cook the pasta in salted water per the package directions until al dente. Drain well. In a large skillet or pot brown the onion and poblano in a couple of drizzles of olive oil for 2-3 minutes until softened and beginning to brown. Add the 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. Yum Yum!

  • How to clean and cook in your cast iron skillet:

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