Step 1

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. Coat with a teaspoon of olive oil to prevent from sticking if needed.

Step 2

2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain any excess fat.

Step 3

3. Add the diced onions and bell pepper to the skillet and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 4

4. Add in Taco and ranch seasoning. Stir in the can of Rotel (with juices) , Mix well to combine. Season with salt, pepper, onion powder, garlic powder, adobo, red pepper flakes, and Braggs. Bring the mixture to a simmer and let it cook for about 5-10 minutes to allow the flavors to meld together.

Step 5

5. Reduce the heat to low and stir in the heavy cream. Gradually add the cheddar and Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.

Step 6

6. Add the cooked pasta to the skillet with the sauce and stir until the pasta is well-coated with the sauce. If the mixture looks too thick, you can add a splash of pasta water to loosen it up.

Step 7

7. Garnish with chopped fresh parsley or cilantro. Serve the Rotel Pasta immediately with a side salad or garlic bread for a complete meal. Enjoy!