Description
A creamy, comforting pasta dish featuring tender ground beef simmered in a rich sauce made with Rotel tomatoes, cream of mushroom soup, and heavy cream, all tossed with tender pasta and melted cheddar cheese. This easy-to-make recipe delivers a flavorful and hearty meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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)
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 green onions, chopped (optional, for garnish)
Instructions
- Cook the Pasta: In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté until the onion turns translucent and the garlic becomes fragrant, about 3 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet with the aromatics. Cook, stirring frequently, until the beef is fully browned and cooked through. Drain off any excess fat to keep the dish from being greasy.
- Add Tomatoes and Soup: Stir the undrained can of Rotel tomatoes and condensed cream of mushroom soup into the beef mixture, combining well to create a flavorful sauce base.
- Simmer with Heavy 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 the flavors meld together.
- Melt the Cheese: Gradually add the shredded cheddar cheese to the skillet, stirring constantly until the cheese fully melts and the sauce becomes creamy and smooth.
- Season: Taste the sauce and season with salt and pepper according to your preference.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet and gently toss to ensure every piece is evenly coated with the creamy beef sauce.
- Serve: Serve the pasta hot, garnished with chopped green onions if desired for a fresh, mild onion flavor and color contrast.
Notes
- For a spicier kick, use Rotel original with hot green chilies instead of mild.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for different flavor varieties.
- Using penne or rotini pasta helps the sauce cling better to the pasta shapes.
- The recipe can be made ahead; just reheat gently on the stovetop and add a splash of cream or milk if the sauce thickens too much.
- For a lighter version, try using half-and-half or milk instead of heavy cream, but expect a slightly thinner sauce.
