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
Scale
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.
