Description
This creamy Rotel pasta with ground beef is a comforting and flavorful one-pan meal that combines tender pasta with a rich, cheesy sauce infused with zesty Rotel tomatoes and mild spices. Perfect for a hearty weeknight dinner, this dish brings together ground beef, cream cheese, cheddar, and a blend of spices for a satisfying and easy-to-make recipe.
Ingredients
Scale
Meat and Dairy
- 1 pound ground beef
- 1 (8 oz) package of cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can of Rotel tomatoes with green chilies
- Chopped fresh parsley, for garnish (optional)
Pantry and Seasonings
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta of choice (e.g., penne, rotini)
Instructions
- Brown the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the dish from becoming greasy.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for about 5 minutes until the onion becomes translucent and soft, which builds a flavorful base for the sauce.
- Cook with Rotel Tomatoes: Stir in the can of Rotel tomatoes with green chilies. Mix well and let it cook for 2-3 minutes to allow the flavors to meld and the mixture to warm through.
- Melt in Cream Cheese: Add the softened cream cheese to the skillet. Stir continuously until it melts completely and combines smoothly with the other ingredients forming a creamy sauce.
- Add Liquids: Pour in the beef broth and heavy cream, stirring well to thoroughly blend all components together into a rich sauce.
- Season the Sauce: Sprinkle in the dried oregano, paprika, salt, and black pepper. Stir and bring the mixture to a gentle simmer to deepen the flavors and thicken slightly.
- Cook the Pasta in Sauce: Add the pasta directly into the skillet. Stir to coat the pasta evenly with the sauce. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened nicely.
- Add Cheddar Cheese: Once the pasta is cooked through, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and let it sit for a few minutes to allow the cheese to melt beautifully.
- Serve and Garnish: Serve the creamy Rotel pasta hot, garnished with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- If you prefer a spicier dish, add extra chopped green chilies or a dash of hot sauce.
- Use any short pasta like penne, rotini, or shells according to your preference.
- Ensure the cream cheese is softened to help it melt evenly without lumps.
- If the sauce gets too thick while cooking the pasta, add a little more beef broth to loosen it up.
