Description
Creamy Rotel pasta with ground beef is a quick, satisfying, and flavorful dish perfect for weeknight dinners. Combining tender ground beef, zesty Rotel tomatoes, and a rich, cheesy sauce, this meal is comfort food at its finest. The pasta holds the creamy sauce, creating a dish that’s not only delicious but also hearty enough to feed the whole family. With simple ingredients and a customizable nature, this pasta dish can be adapted to suit any taste or dietary preference. Plus, it comes together in just 30 minutes!
Ingredients
Scale
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 1⁄2 cup heavy cream
- 4 oz cream cheese, cubed and softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh chopped cilantro or parsley for garnish
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
- Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!
Notes
- Ground Beef:
For the best flavor, use 80/20 ground beef, which provides enough fat for a rich taste without being too greasy. If you prefer a lighter option, lean ground beef (90/10) or ground turkey can also work well. - Rotel Tomatoes:
These are a blend of diced tomatoes and green chilies that add a mild spice and tangy flavor to the sauce. You can choose between mild or original versions depending on your spice preference, or use plain diced tomatoes for a less spicy dish. - Pasta:
Short pasta shapes like penne, rotini, or rigatoni are ideal, as they trap the sauce in their ridges. Cooking the pasta al dente ensures it retains some bite and doesn’t get too soft when combined with the sauce. - Cheese:
Sharp cheddar gives the dish a bold, cheesy flavor, while cream cheese or Velveeta can add extra creaminess. Adjust the type of cheese based on your personal preference or mix different types for more complexity. - Customizations:
This recipe is highly versatile—add vegetables like bell peppers, spinach, or corn to boost nutrition. You can also adjust the spice level by adding jalapeños or hot sauce for more heat or reducing the amount of Rotel for a milder version. - Storage and Reheating:
Leftovers can be stored in the refrigerator for up to 3-4 days. To reheat, add a little broth or cream to revive the sauce’s creaminess and heat gently. For freezing, it’s best to freeze the sauce separately from the pasta to maintain the pasta’s texture.