📋 Instructions

1. 1Brown the beef — Heat a large Dutch oven or deep skillet over medium-high heat (400°F / 205°C on an electric skillet) for 2 minutes, then add the beef and cook 6 to 8 minutes, breaking it up, until no pink remains and the edges are browned. Spoon off all but about 1 tablespoon of fat.
2. 2Soften the onion — Add the onion and cook 4 to 5 minutes over medium heat (350°F / 175°C) until translucent and soft at the edges, then stir in the garlic and cook 30 seconds until fragrant, not browned.
3. 3Bloom the spices — Sprinkle the chili powder, cumin, and 1 teaspoon salt over the beef and stir constantly for 30 seconds until the spices smell toasty and darken slightly. This is the step that builds the taco flavor.
4. 4Add pasta and liquid — Stir in the diced tomatoes with their juice, the broth, and the rotini. Bring to a gentle boil over high heat (about 2 minutes), then reduce to a steady simmer.
5. 5Simmer until tender — Cover and simmer 12 to 14 minutes, stirring every 5 minutes and scraping the bottom, until the pasta is tender with a slight bite and most of the liquid is absorbed. The sauce should look glossy and bubbling at the edges.
6. 6Melt in the cream cheese — Reduce the heat to low (200°F / 95°C), add the cubed cream cheese, and stir 1 to 2 minutes until it disappears into the sauce and the sauce looks creamy and coats the pasta.
7. 7Finish with cheese — Turn off the heat, stir in the shredded cheddar a handful at a time, and cover 2 minutes until melted. Taste and add salt or a squeeze of lime as needed.
8. 8Rest and serve — Let the pot rest 5 minutes off the heat so the sauce thickens, then serve with your favorite taco toppings. If it goes wrong and the pasta is still firm, add 1/4 cup broth and simmer 3 more minutes covered.