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Ingredients
Scale
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon hamburger seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1 cup (165 g) frozen corn
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) pepper jack cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook cavatappi until al dente.
- In a skillet, heat olive oil and sauté ground beef, onion, and bell pepper until soft.
- Add garlic and seasonings, cooking until fragrant.
- Stir in tomatoes, corn, and heavy cream, letting it simmer for 5 minutes.
- Reduce heat and add cheeses, stirring until melted.
- Fold in cooked cavatappi, using reserved pasta water for desired consistency.
- Garnish with parsley and serve warm.
Notes
Use a heavy-bottomed skillet to cook the beef evenly.
Adjust cream and cheese amounts to match your taste preferences.
Leftovers can be reheated with a splash of cream or milk for sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Calories: 640
- Sugar: 3
- Sodium: 800
- Fat: 36
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 3
- Protein: 35
- Cholesterol: 105