Description
Creamy Rotel Pasta with Ground Beef is a delicious and easy-to-make dish that combines pasta, ground beef, and a creamy sauce with a kick from Rotel.
Ingredients
Scale
- 12 oz (340 g) rigatoni or penne pasta
- 1 lb (450 g) ground beef (or Italian sausage)
- 1 can Rotel (diced tomatoes with green chilies, 10 oz)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (or Mexican blend)
- 4 oz cream cheese (half a block, softened)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika (or chili powder for extra kick)
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft (about 3 minutes). Add ground beef, breaking it apart as it browns. Drain excess grease. Stir in garlic, paprika, salt, and pepper. Cook for another minute.
- Add the can of Rotel (with juices) to the skillet and stir. Mix in cream cheese until melted and creamy. Pour in heavy cream and stir until smooth. Add shredded cheddar and stir until melted into a thick sauce.
- Add cooked pasta into the skillet and toss to coat evenly with the sauce. Let simmer on low heat for 2–3 minutes to allow flavors to meld.
- Garnish with fresh parsley and an extra sprinkle of cheese if desired. Serve warm with garlic bread or a side salad.
Notes
- For a spicier version, use chili powder instead of smoked paprika.
- This dish can be made ahead of time and reheated.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg