Instructions
Step 1: Cook the linguine according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat and sauté the chopped onion until soft and translucent./n
Step 3: Add minced garlic and cook for about 30 seconds until fragrant./n
Step 4: Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess grease if needed./n
Step 5: Stir in the Rotel tomatoes, beef broth, and heavy cream, mixing well to combine./n
Step 6: Season the mixture with paprika, chili powder, oregano, salt, and black pepper./n
Step 7: Let the sauce simmer for 5–7 minutes until slightly thickened./n
Step 8: Add the cooked linguine to the skillet and toss to coat evenly in the sauce./n
Step 9: Sprinkle cheddar and mozzarella cheese over the top and cover the skillet until the cheese melts./n
Step 10: Garnish with fresh parsley if desired and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of milk or broth to restore creaminess. You can also microwave in short intervals, stirring in between, until heated through.
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