Description
This creamy Rotel pasta with ground beef is a comforting and flavorful dish that combines tender pasta with a rich, cheesy sauce made from Rotel tomatoes, cream of mushroom soup, and sharp cheddar cheese. Perfect for a quick weeknight dinner, it balances hearty ingredients with a mildly spicy kick and a smooth, creamy texture.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 green onions, chopped (optional, for garnish)
Pantry and Dairy
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 12 oz pasta (penne or rotini recommended)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet and cook it until browned and fully cooked through. Drain any excess fat from the skillet.
- Add Tomatoes and Soup: Stir in the undrained Rotel tomatoes and the condensed cream of mushroom soup, mixing well to combine with the beef.
- Simmer with Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the sauce thickens and flavors meld.
- Melt the Cheese: Stir in the shredded cheddar cheese continuously until it has fully melted into a creamy sauce.
- Season: Taste the sauce and season with salt and pepper to your preference.
- Combine Pasta with Sauce: Add the cooked pasta into the skillet and toss gently until the pasta is evenly coated with the creamy sauce.
- Serve: Plate the pasta hot, garnishing with chopped green onions if desired, and enjoy immediately.
Notes
- Use penne or rotini pasta for best sauce adherence.
- For a spicier dish, opt for Rotel tomatoes with extra chilies.
- Drain excess fat after browning beef to keep the dish from being too greasy.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
