Creamy Rotel Pasta with Ground Beef
An easy and delicious creamy pasta dish made with ground beef and Rotel tomatoes, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef can substitute with ground turkey or chicken
- 2 cups uncooked rotini pasta can also use penne, shells, or macaroni
- 1 can Rotel diced tomatoes with green chilies (10 oz) use mild or hot depending on preference
- 1 cup beef broth or water
- 1.5 cups shredded cheddar cheese can substitute with pepper jack for more heat
- 4 oz cream cheese, cubed
- 0.5 cup heavy cream or milk heavy cream gives a richer result
- 1 small onion, finely diced can use pre-diced onions for convenience
- 2 cloves garlic, minced do not skip for flavor
- 1 tbsp olive oil only if skillet is dry
- 1 tsp paprika or taco seasoning optional
- Salt and black pepper to taste
- Optional garnish: chopped parsley, sliced green onions, extra shredded cheese
Instructions
Cooking Pasta
- Bring a medium pot of salted water to a boil. Add rotini and cook until al dente according to package directions. Drain and set aside.
- Save half a cup of pasta water before draining to help loosen the sauce if needed.
Browning Beef
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up with a spoon as it cooks.
- If there's excess grease, drain it off or spoon most of it out, as a little fat helps flavor the sauce.
Sautéing Onion and Garlic
- Add 1 tablespoon of olive oil if your skillet is dry. Add the diced onion and cook for 3 to 4 minutes until softened.
- Add the garlic and sauté for another minute until fragrant, being careful not to let it brown.
Adding Rotel and Seasonings
- Stir in the Rotel tomatoes with their juices. Add paprika or taco seasoning if using, and pour in the beef broth. Bring to a gentle simmer.
- Let it simmer longer for a thicker sauce or add a splash of reserved pasta water for more liquid.
Making the Sauce Creamy
- Stir in the cream cheese and heavy cream over low to medium heat, stirring frequently until the cream cheese melts and the sauce is smooth.
Combining Pasta and Cheese
- Add the cooked rotini to the skillet. Stir in the shredded cheddar cheese until everything is creamy and well combined.
- If the sauce is too thick, loosen it with the reserved pasta water or more broth.
Final Simmer and Serve
- Let everything cook together on low heat for 2 to 3 more minutes. Adjust seasoning with salt and pepper, garnish as desired, and serve hot.
Notes
Leftovers keep well in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 5g
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