Description
Creamy Rotel Pasta with Ground Beef is a deliciously easy one-pan meal combining tender rotini pasta, flavorful browned ground beef, and a creamy, cheesy sauce infused with diced tomatoes and green chilies. Perfect for a quick weeknight dinner, this recipe features a comforting blend of cream cheese, cheddar, and savory spices for a satisfying, rich pasta dish with a mild kick.
Ingredients
Scale
Meat and Dairy
- 1 lb (450g) ground beef
- 1½ cups (180g) shredded cheddar cheese (or cheese blend)
- 4 oz (115g) cream cheese, cubed
- ½ cup (120ml) heavy cream or milk
Pasta and Vegetables
- 2 cups (200g) uncooked rotini pasta
- 1 small onion, finely diced
- 2 cloves garlic, minced
Liquids and Canned Goods
- 1 can (10 oz/283g) Rotel diced tomatoes with green chilies (mild or hot)
- 1 cup (240ml) beef broth or water
Seasonings and Cooking Oils
- 1 tbsp olive oil (if needed)
- 1 tsp paprika or taco seasoning (optional)
- Salt and black pepper, to taste
Optional Garnishes
- Chopped parsley
- Sliced green onions
- Extra shredded cheese
Instructions
- Cook the Pasta: Bring a medium pot of salted water to a boil. Add rotini pasta and cook until al dente according to package directions. Drain and set aside to prevent overcooking.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up with a spoon as it cooks for even browning. Drain any excess grease to keep the dish from being too oily.
- Sauté Onion and Garlic: If your skillet is dry, add 1 tablespoon of olive oil. Add the finely diced onion and cook for 3–4 minutes until softened and translucent. Then add the minced garlic and sauté for an additional minute until fragrant, ensuring a flavorful base for the sauce.
- Add Rotel and Seasonings: Stir in the Rotel diced tomatoes with green chilies (do not drain), the optional paprika or taco seasoning, and the beef broth. Bring the mixture to a gentle simmer to develop the flavors.
- Add Creamy Ingredients: Add the cubed cream cheese and heavy cream to the skillet. Allow the mixture to simmer for 3–5 minutes, stirring frequently until the cream cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Cheese: Add the cooked rotini pasta to the skillet with the sauce. Stir in the shredded cheddar cheese and mix well until the pasta is fully coated in the creamy, cheesy sauce.
- Simmer and Serve: Let everything cook together on low heat for 2–3 more minutes to meld flavors. Taste and adjust the seasoning with salt and black pepper as needed. Garnish with chopped parsley, sliced green onions, or extra cheese if desired. Serve hot and enjoy your comforting creamy Rotel pasta with ground beef.
Notes
- Swap rotini with other pasta shapes such as penne, shells, or macaroni.
- Use ground turkey or chicken instead of beef for a lighter protein option.
- Substitute cheddar cheese with pepper jack for added heat and flavor.
- If preferred, use milk instead of heavy cream for a lighter sauce, but the sauce will be less rich.
- Rotate seasoning amounts depending on your spice preference; omit paprika or taco seasoning for a milder taste.
