Description
Creamy Rotel Pasta with Ground Beef is a hearty and flavorful American skillet dish combining tender pasta with a spicy tomato and green chili sauce, rich cream cheese, and savory ground beef. Perfect for a comforting weeknight dinner, this recipe balances warmth, creaminess, and a mild kick from Rotel tomatoes.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne, rotini, or shells)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1/2 cup beef broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- Brown Ground Beef and Onions: While pasta cooks, heat olive oil in a large skillet over medium heat. Add ground beef and chopped onion, cooking about 6–8 minutes until beef is browned and onion soft. Drain excess fat if needed.
- Add Garlic: Stir in minced garlic and cook for one more minute to release aroma.
- Make Sauce: Add Rotel tomatoes with juices, beef broth, chili powder, and paprika to the skillet. Simmer for 5 minutes to let flavors meld together.
- Add Cream Cheese and Cheddar: Reduce heat to low. Stir in cream cheese until melted and smooth. Then add shredded cheddar cheese and stir until sauce is creamy and well blended.
- Toss Pasta: Add cooked pasta to the skillet and toss to coat evenly with sauce.
- Final Simmer and Seasoning: Let the pasta simmer on low for 2–3 minutes. Season with salt and pepper to taste.
- Serve: Serve warm, garnished with chopped parsley if desired.
Notes
- For extra spice, use Rotel hot variety or add a pinch of cayenne pepper.
- You can substitute ground beef with turkey or plant-based meat alternatives.
- Use pasta shapes that hold sauce well such as penne, rotini, or shells.
- Drain excess fat from beef for a leaner dish.
