Creamy Rotel Pasta & Ground Beef
A creamy, flavorful pasta dish with seasoned ground beef and zesty Rotel tomatoes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 ounces pasta (your choice: penne, rotini, or bowties)
- 1 pound ground beef (lean or regular)
- 1 can (10 oz.) Rotel diced tomatoes with green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (and a little extra for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- optional Fresh parsley or cilantro for garnish
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
Browning the Beef
- In the same pot, brown the ground beef over medium heat. Break it apart as it cooks, and season with garlic powder, onion powder, salt, and pepper. Cook until no longer pink, about 5-7 minutes.
Adding the Rotel
- Stir in the can of Rotel (with juices) into the beef. Let it simmer for a few minutes to blend the flavors.
Combining with Cream
- Add in the heavy cream, stirring well until the mixture starts bubbling. Lower the heat to a gentle simmer.
Mixing in the Cheese
- Gradually add shredded cheddar cheese to the pot, stirring until it's melted and creamy.
Tossing the Pasta
- Finally, add the cooked pasta to the creamy beef mixture. Stir until the pasta is well-coated and combined.
Serving the Dish
- Dish out your creamy Rotel pasta into bowls, and sprinkle a little extra cheese and fresh parsley or cilantro on top for garnish. Serve warm.
Notes
Add bell peppers or spinach for extra veggies. For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese. Adjust spice levels with jalapeños or cayenne.