Creamy Pepper Jack Beef Noodles (Print Version)

Tender beef and noodles coated in a creamy, cheesy pepper jack sauce with a hint of Rotel spice.

# Ingredients:

Meat

01 - 1.5 pounds ground beef

Liquids and Broth

02 - 1.5 cups beef broth
03 - 1 (10 ounce) can undrained Rotel
04 - 1 cup heavy cream

Seasonings and Cheese

05 - 1 packet taco seasoning
06 - 8 ounces cream cheese, cubed
07 - 1.5 cups shredded Pepper Jack cheese

Pasta

08 - 8 ounces pasta (shells or rotini), cooked and drained separately

# Instructions:

01 - Cook the ground beef in a skillet over medium heat until browned, then drain excess fat.
02 - Add the browned beef, beef broth, undrained Rotel, taco seasoning, cubed cream cheese, and heavy cream to the crockpot.
03 - Set crockpot to HIGH and cook for 60 to 90 minutes, stirring occasionally until all ingredients are melted and blended into a smooth sauce.
04 - Stir in the shredded Pepper Jack cheese until completely melted and combined.
05 - Fold in the cooked pasta carefully, ensuring it is evenly coated with the sauce.
06 - Let the mixture sit for 5 to 10 minutes to thicken before serving.

# Notes:

01 - For enhanced flavor, brown the ground beef thoroughly and drain excess fat to reduce greasiness.

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