Description
This creamy Rotel pasta with ground beef recipe offers a flavorful, comforting meal ready in just 35 minutes. Ground beef is sautéed with onions and garlic, combined with Rotel diced tomatoes and green chilies, then simmered with pasta, chicken broth, and heavy cream until tender. Finished with melted cheddar cheese and a sprinkle of fresh parsley, this one-pan dish is perfect for a hearty weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Canned Goods
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 2 cups chicken broth
Pantry
- 1 tablespoon olive oil
- 8 ounces pasta (penne or rotini works well)
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add garlic: Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
- Cook the beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat, then season with salt, pepper, and paprika if using.
- Simmer tomatoes: Stir in the can of Rotel diced tomatoes and green chilies. Let it simmer for 2 minutes to combine flavors.
- Add liquids: Pour in the chicken broth and heavy cream. Stir well to combine all ingredients.
- Add pasta: Add the pasta to the skillet, making sure it is mostly submerged in the liquid.
- Cook pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover and let simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and fully cooked.
- Melt cheese: Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy.
- Adjust seasoning: Taste and adjust with additional salt and pepper as needed. For extra heat, sprinkle in red pepper flakes to taste.
- Garnish and serve: Garnish the dish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- For a spicier dish, add more red pepper flakes or use a spicier variety of Rotel.
- If you prefer a thicker sauce, let the dish simmer uncovered for the last few minutes to reduce the liquid.
- This recipe works well with gluten-free pasta to accommodate dietary restrictions.
- Use freshly shredded cheddar cheese for best melting quality and flavor.
