One pot Creamy tex mex pasta

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Step 1

Brown the Beef: In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef until browned. Drain the excess fat. ​

Step 2

Add Aromatics & Base: Stir in the chipotle peppers (and the little bit of adobo sauce), El Pato sauce, and Rotel (with its juices). Let this bubble for 1 minute to release the aromatics.

Step 3

Add Liquid & Pasta: Pour in the tomato sauce and NO MORE THAN 3 cups of water. Bring to a boil. Once boiling, add your dry pasta. Recommend using used cans to rinse remaining ingredients into the pot. ​

Step 4

The Simmer: Stir well to ensure the pasta is submerged. Cover the pot and reduce heat to a low simmer. Cook for about 10–12 minutes (or according to your pasta package's "al dente" time). Crucial: Stir every 2-3 minutes to prevent the pasta from sticking to the bottom. If the liquid evaporates too quickly and the pasta is still hard, add another 1/2 cup of water.

Step 5

​Cream & Finish: Once the pasta is tender and most of the water is absorbed, turn the heat to low. Stir in your Alfredo sauce, beans, and corn. ​

Step 6

Warm Through: add handful of cheese and Gently stir for 2–3 minutes until everything is heated through and the sauce is creamy. If it gets too thick, add a tiny splash of water to reach your desired consistency.