Description
This creamy Rotel pasta with ground beef is a comforting and flavorful dish combining tender pasta, savory ground beef, and a rich, cheesy sauce made with Rotel tomatoes, cream of mushroom soup, and heavy cream. Perfect for a hearty weeknight meal, it’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 12 oz pasta (penne or rotini recommended)
- Salt and pepper to taste
- 1 tbsp olive oil
Garnish
- 2 green onions, chopped (optional)
Instructions
- Cook Pasta: In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
- Brown Ground Beef: Add the ground beef to the skillet, cooking until browned and fully cooked through. Drain any excess fat afterward to keep the dish from becoming greasy.
- Add Rotel and Soup: Stir in the undrained can of Rotel tomatoes and the condensed cream of mushroom soup, mixing well with the beef and onion mixture to combine flavors.
- Simmer with Heavy Cream: Pour in the heavy cream, bringing the mixture to a gentle simmer. Allow it to reduce slightly and thicken for about 5 minutes, stirring occasionally.
- Melt Cheese: Add the shredded cheddar cheese to the skillet, stirring constantly until the cheese has melted into a creamy, smooth sauce.
- Season: Season the sauce with salt and pepper to your taste, balancing the flavors.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet with the creamy sauce, tossing gently until the pasta is fully coated.
- Serve and Garnish: Serve the creamy Rotel pasta hot, optionally garnishing with chopped green onions for a fresh, mild onion flavor.
Notes
- You can substitute Rotel tomatoes with diced tomatoes and green chilies if not available.
- For a lighter version, use half-and-half instead of heavy cream.
- Try adding other vegetables like bell peppers or spinach for extra nutrition.
- Use your favorite pasta shape, but short varieties like penne or rotini work best to hold the sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
