Description
This creamy Rotel pasta with ground beef is a hearty and flavorful dish combining tender pasta with a rich, cheesy tomato sauce. Made with sautéed ground beef, Rotel tomatoes with green chilies, cream of mushroom soup, and melted cheddar cheese, this meal is easy to prepare and perfect for satisfying weeknight dinners.
Ingredients
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
- 2 green onions, chopped (optional, for garnish)
Instructions
- Cook the Pasta: In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain well and set aside to prepare the sauce.
- Sauté Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet, cooking thoroughly until browned and no longer pink. Drain any excess fat from the pan to keep the dish from becoming greasy.
- Add Tomatoes and Mushroom Soup: Stir in the undrained can of Rotel tomatoes and the condensed cream of mushroom soup into the beef mixture, mixing everything well to combine the flavors.
- Simmer with Heavy Cream: Pour in the heavy cream, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes to reduce slightly and thicken the sauce.
- Melt the Cheese: Gradually add the shredded cheddar cheese to the skillet, stirring constantly until the cheese has fully melted and the sauce turns creamy and smooth.
- Season: Taste the sauce and season with salt and pepper according to your preference.
- Combine Pasta and Sauce: Add the cooked pasta to the creamy sauce in the skillet. Toss gently to ensure the pasta is evenly coated with the cheesy beef sauce.
- Serve and Garnish: Serve the creamy Rotel pasta hot, garnished with chopped green onions for a fresh, vibrant finish if desired.
Notes
- You can substitute the cream of mushroom soup with cream of chicken soup if preferred.
- For a spicier variation, add extra diced green chilies or a dash of cayenne pepper.
- Using thick-cut pasta like penne or rotini helps hold the sauce better.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish lower in fat, use ground turkey instead of beef and substitute half-and-half for heavy cream.
