Ingredients
Scale
- For the Main Dish:
- 1½pounds ground beef (or ground chicken)
- 1½medium yellow onions, finely chopped
- 1½poblano peppers, seeded and diced
- 1½ tablespoonschili powder
- 3 teaspoonsgarlic powder
- 3 teaspoonssmoked paprika
- 1½ teaspoonsground cumin
- ⅜ teaspooncayenne pepper (optional)
- 1½cans (42 ounces total) crushed tomatoes
- ⅜ cuptomato paste (about6 tablespoons)
- 1½cans (6 ounces total) dice green chilies
- 1½ teaspoonssalt, or to taste
- ¾ teaspoonblack pepper
- For the Sauce and Pasta:
- 3¾ cupschicken or beef broth
- 1½pounds short-cut pasta (penne, rotini, or shells)
- ⅜ cuphot sauce (about6 tablespoons)
- 3 ouncescream cheese, softened
- 3 cupsshredded cheese blend (cheddar, colby, or pepper jack)
- For Garnish:
- 3–4green onions, sliced
- ⅓ cupchopped fresh cilantro
Instructions
- 1. Brown the Meat and Onions
- Heat a drizzle of oil in a deep skillet or heavy pot over medium-high heat.
- Add the ground beef and onions, seasoning with salt and pepper.
- Cook for 7–8 minutes, stirring occasionally, until the meat is browned.
- 2. Add Peppers and Spices
- Stir in the poblano peppers, chili powder, garlic powder, smoked paprika, cumin, and cayenne.
- Cook for 4–5 minutes until fragrant and slightly softened.
- 3. Build the Sauce
- Add crushed tomatoes, tomato paste, and diced chilies.
- Pour in broth and 2½ cups of water. Season again lightly.
- Bring to a simmer over medium heat.
- 4. Cook the Pasta
- Add the uncooked pasta directly into the sauce.
- Simmer uncovered for 12–14 minutes, stirring often, until tender and thickened.
- 5. Make It Creamy
- Lower the heat and mix in hot sauce and cream cheese until smooth.
- Stir in half of the shredded cheese and let it melt completely.
- 6. Broil and Finish
- Top with the remaining cheese and place under a broiler for 5 minutes, until bubbly and golden.
- 7. Serve and Garnish
- Finish with chopped green onions and cilantro.
- Serve hot and enjoy every creamy, spicy, cheesy bite!