A one-pan meal combining the flavors of a cheesy beef Crunchwrap with tender pasta in a creamy, bold sauce—topped with melted cheese and crispy tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (10 oz) Rotel tomatoes with green chilies
2 cups beef broth
2 cups dry elbow macaroni or medium shells
4 oz cream cheese, cubed
1 ½ cups shredded sharp cheddar cheese, divided
1 cup crushed tortilla chips or strips
½ cup sour cream (for serving)
Salt and pepper to taste
Optional toppings: green onions, hot sauce
Instructions
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In a large skillet over medium-high heat, brown the ground beef until fully cooked.
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Add diced onion and garlic; sauté 2–3 minutes until soft.
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Stir in taco seasoning and cook 30 seconds.
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Add Rotel tomatoes and beef broth; bring to a simmer.
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Stir in dry pasta; cover and cook 10–12 minutes, stirring occasionally.
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Add cream cheese; stir until melted and smooth.
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Stir in ¾ cup cheddar cheese until melted.
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Sprinkle remaining cheese on top and cover for 2 minutes.
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Top with crushed tortilla chips.
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Optional: Broil for 2–3 minutes until golden and bubbly.
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Serve with sour cream and desired toppings.