Creamy Rotel Pasta with Ground Beef Recipe – Easy Weeknight Dinner Idea
This creamy Rotel pasta with ground beef recipe is a cheesy and hearty dish made with tender pasta, Rotel tomatoes, and seasoned ground beef simmered in a rich sauce. Perfect for quick weeknight dinners, family meals, or anytime you want a comforting pasta recipe.
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Colander
- Wooden spoon
Ingredients
- 1 lb ground beef
- 1 can Rotel tomatoes (diced tomatoes with green chilies)
- 12 oz short pasta (penne, rotini, or shells)
- 1 cup cream cheese or heavy cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Brown Beef: In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add Rotel & Seasonings: Stir in Rotel tomatoes, garlic powder, and onion powder. Simmer for 5 minutes.
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water. Drain.
- Combine: Add pasta to beef mixture. Stir in reserved pasta water to loosen sauce.
- Add Cream & Cheese: Mix in cream cheese or heavy cream, then shredded cheese. Stir until melted and creamy.
- Serve: Garnish with parsley or cilantro. Serve hot.
Notes
- Drain Beef: Prevents greasy sauce.
- Cheese Tip: Add gradually off heat to avoid clumping.
- Spice Control: Use mild Rotel for less heat, or hot Rotel for extra kick.
- Variations: Swap beef for turkey, chicken, or beans.
- Storage: Refrigerate up to 3 days; freeze for up to 3 months.