Instructions:
Cook the beef and aromatics:
In a large skillet or Dutch oven, cook the ground beef over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Add seasonings and chiles:
Stir in the diced green chiles, cumin, chili powder, and smoked paprika. Cook for 1-2 minutes to bloom the spices.
Cook the pasta:
Add the rigatoni pasta and broth to the skillet, stirring to combine. Bring to a boil, then reduce to a simmer.
Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Make it creamy:
Stir in the heavy cream and shredded cheese, mixing until the cheese melts and the sauce is creamy, about 2-3 minutes. Season with salt and pepper to taste.
Serve:
Remove from heat and let the dish sit for 2-3 minutes to thicken.
Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
For a spicier version, add a diced jalapeño along with the green chiles.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Mexican Green Chile Hamburger Helper Pasta!