If you are craving a comforting, flavorful dinner that feels like a warm hug on a plate, then the Creamy Rotel Pasta with Ground Beef Recipe is exactly what you need. This dish perfectly blends the savory richness of ground beef with the zesty kick of Rotel tomatoes and green chilies, all enveloped in a luscious creamy sauce. The tender pasta soaks up every bit of that vibrant flavor, making each bite irresistibly satisfying. It’s a one-pan wonder that comes together in about 35 minutes, proving that amazing meals don’t have to be complicated or time-consuming.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward a delicious meal. Each component plays a crucial role: from the depth the ground beef adds, to the creamy texture from heavy cream, and the spicy brightness from Rotel tomatoes. Together, they create a symphony of taste and texture that makes this recipe truly special.
- 1 pound ground beef: Provides hearty, savory flavor and protein to make the dish filling.
- 1 tablespoon olive oil: Helps sauté the onions and garlic, adding richness and preventing sticking.
- 1 small onion, chopped: Adds sweetness and depth when cooked down.
- 2 cloves garlic, minced: Gives a fragrant, savory punch essential for layering flavor.
- 1 can (10 oz) Rotel diced tomatoes and green chilies: Delivers the signature spicy and tangy notes.
- 1 cup heavy cream: Creates the irresistibly creamy and luscious sauce that coats the pasta.
- 2 cups chicken broth: Adds moisture and enhances flavor while cooking the pasta in the sauce.
- 8 ounces pasta (penne or rotini works well): Holds onto the sauce perfectly with their ridged shapes.
- 1 cup shredded cheddar cheese: Melts smoothly into the sauce, adding sharpness and creaminess.
- Salt and pepper to taste: Crucial for balancing and enhancing all the flavors.
- 1 teaspoon paprika (optional): Offers a subtle smokiness to complement the beef.
- 1/2 teaspoon red pepper flakes (optional): Adds a nice heat boost for spice lovers.
- 2 tablespoons chopped fresh parsley (for garnish): Brings a fresh, vibrant color and slight herbal note.
How to Make Creamy Rotel Pasta with Ground Beef Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large skillet over medium-high heat. Toss in the chopped onion and cook until they turn translucent and soft, about 3 to 4 minutes. Then add the minced garlic, cooking for another minute until it fills your kitchen with that irresistible savory aroma. These aromatics are the flavor foundation that elevates the whole dish.
Step 2: Cook the Ground Beef
Add the ground beef to the skillet, breaking it up with a spoon so it cooks evenly. Let it brown for 5 to 7 minutes until fully cooked through. This step builds the heartiness you want in your Creamy Rotel Pasta with Ground Beef Recipe. Once browned, drain any excess fat and season with salt, pepper, and paprika if you’re using it for a smoky touch.
Step 3: Add the Rotel Tomatoes
Stir in the entire can of Rotel diced tomatoes and green chilies. Let this simmer for a couple of minutes, allowing the flavors to meld beautifully. This brings in that signature spicy zest that makes the dish pop.
Step 4: Combine Liquids and Pasta
Pour in the chicken broth and heavy cream, stirring everything together to create a rich, flavorful sauce. Then add your pasta directly into the skillet, making sure it’s mostly submerged in the liquid. This technique lets the pasta soak up all the incredible flavors while cooking.
Step 5: Simmer and Cook Pasta
Bring the mixture to a boil, then lower the heat to medium-low. Cover the skillet and let it simmer gently for 10 to 12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed much of the sauce, resulting in a creamy consistency that clings lovingly to every bite.
Step 6: Melt in the Cheese
Once the pasta is perfectly cooked, stir in the shredded cheddar cheese until it melts into the mixture, creating a dreamy, cheesy sauce. Taste and tweak the seasoning with extra salt, pepper, or red pepper flakes if you like a little more heat.
Step 7: Garnish and Serve
Finish off your Creamy Rotel Pasta with Ground Beef Recipe by sprinkling fresh chopped parsley on top. It adds a burst of color and freshness to this rich, indulgent dish.
How to Serve Creamy Rotel Pasta with Ground Beef Recipe
Garnishes
Adding freshly chopped parsley is a must for a bright, fresh contrast. You can also sprinkle a little extra shredded cheddar or a light dusting of smoked paprika for color and a hint of smokiness. A dollop of sour cream on the side can add a cool, tangy balance to the spicy creaminess.
Side Dishes
This creamy pasta pairs beautifully with crisp, green salads dressed simply with lemon vinaigrette to cut through the richness. Roasted or steamed veggies like broccoli or green beans add a wonderful textural contrast and boost the meal’s nutritional value.
Creative Ways to Present
Serve this dish family-style right from the skillet to keep it cozy and inviting. For a fun twist, stuff the pasta mixture into bell pepper halves and bake until the peppers are tender for a colorful and creative presentation. It’s a fantastic way to impress guests or make weekday dinner a little more special.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Creamy Rotel Pasta with Ground Beef Recipe into an airtight container and refrigerate for up to 3 days. The flavors become even more melded, making leftovers just as delightful as the first serving.
Freezing
You can freeze this pasta, but keep in mind that the texture may change slightly due to the cream and cheese. For best results, freeze in portions and thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat leftovers slowly over medium heat, stirring frequently to prevent sticking. If the sauce seems too thick, add a splash of chicken broth or milk to loosen it up and revive that creamy texture that makes this dish so comforting.
FAQs
Can I use a different type of cheese for this recipe?
Absolutely! While cheddar gives a nice sharpness and melts beautifully, you can experiment with Monterey Jack, mozzarella, or even a blend of cheeses to suit your taste.
Is it possible to make this dish vegetarian?
Yes, simply swap the ground beef for sautéed mushrooms, lentils, or a plant-based meat substitute. The seasonings and Rotel tomatoes ensure the dish stays flavorful and satisfying.
Can I use gluten-free pasta?
Definitely. Gluten-free penne or rotini work well here, just adjust cooking times according to package instructions, as some need less time than traditional pasta.
How spicy is the dish?
The dish has a mild to moderate heat level thanks to the Rotel tomatoes and optional red pepper flakes. You can easily adjust the spice to your preference by adding more or less chili or skipping the red pepper flakes.
What can I do if the sauce is too thin?
Simply simmer it uncovered for a few extra minutes to let some liquid evaporate, or stir in a little more shredded cheese to thicken and enrich the sauce.
Final Thoughts
You absolutely have to give this Creamy Rotel Pasta with Ground Beef Recipe a try. It’s the kind of meal that brings comfort and joy in every bite, perfect for busy weeknights or casual weekend dinners. Once you taste that creamy, spicy, cheesy goodness combined with hearty ground beef, you’ll wonder how you ever lived without it. Get ready for some serious flavor bliss!
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Creamy Rotel Pasta with Ground Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy Rotel pasta with ground beef is a comforting and flavorful one-pan meal that combines tender pasta with a zesty tomato and green chili sauce, enriched by heavy cream and melted cheddar cheese. Perfect for an easy weeknight dinner, it brings together savory ground beef, aromatic spices, and a creamy, cheesy finish.
Ingredients
Meat and Aromatics
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 cup heavy cream
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
Pasta
- 8 ounces pasta (penne or rotini works well)
Spices & Garnish
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Onion: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat. Season with salt, pepper, and paprika if using.
- Mix in Rotel: Stir in the can of Rotel diced tomatoes and green chilies. Let the mixture simmer for 2 minutes to meld the flavors.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine all ingredients thoroughly.
- Add Pasta: Add the pasta to the skillet, making sure it is mostly submerged in the liquid mixture for even cooking.
- Simmer Pasta: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Incorporate Cheese: Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy throughout the dish.
- Adjust Seasoning: Taste the pasta and adjust the salt and pepper as needed. For extra heat, sprinkle in the red pepper flakes to your preference.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
- Using penne or rotini pasta works best as they hold the creamy sauce well.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, use gluten-free pasta instead of regular pasta.
