Description
This Creamy Rotel Pasta with Ground Beef is a quick and easy one-pan meal combining hearty ground beef, tender pasta, and a rich, creamy sauce made with Rotel tomatoes, cream cheese, and cheddar. Perfect for a comforting weeknight dinner, it balances savory spices with a touch of heat and a smooth, cheesy finish.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
Liquids and Dairy
- 1 tablespoon olive oil
- 1 cup beef broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
Pantry Items and Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 8 ounces uncooked pasta (penne or rotini)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet or deep pan over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.
- Sauté the onion and garlic: Add the finely diced onion to the pan and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Season the mixture: Sprinkle salt, black pepper, chili powder, and paprika over the meat and vegetables. Stir well to evenly distribute the seasonings.
- Add liquids and pasta: Pour in the can of Rotel diced tomatoes with green chilies (including the juices), the beef broth, and add the uncooked pasta to the pan.
- Cook the pasta: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt in the cream cheese: Reduce heat to low and stir in the softened cream cheese until it melts completely and the sauce becomes smooth.
- Add cheddar and cream: Stir in the shredded cheddar cheese and heavy cream, mixing until the sauce is creamy and well combined.
- Finish and serve: Remove the pan from heat and let the sauce thicken slightly. Garnish with chopped fresh parsley and serve warm.
Notes
- For extra spice, use hot Rotel or add a pinch of red pepper flakes.
- Substitute ground turkey or chicken for a lighter version.
- If the pasta thickens too much, stir in a splash of milk or broth to loosen the sauce.
