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Creamy Rotel Pasta with Ground Beef

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A hearty, creamy Tex-Mex inspired pasta dish combining savory ground beef, zesty Rotel tomatoes, and cheddar cheese in a rich, comforting sauce.

Ingredients

  • 12 oz pasta (rotini or penne)
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup heavy cream
  • 1 can cream of mushroom soup (optional)
  • 2 cups shredded cheddar cheese
  • 1 Tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high. Add ground beef and diced onion; cook until meat is browned and onions are soft. Add garlic and sauté for about 1 minute.
  3. Stir in Rotel (undrained), heavy cream, cream of mushroom soup, salt, and pepper. Simmer for 5 minutes.
  4. Add cooked pasta to skillet, sprinkle in cheddar cheese, and stir until cheese is melted and pasta is fully coated in creamy sauce. Serve immediately.

Notes

  • Use any short pasta shape—rotini, penne, rigatoni, or elbows all work well.
  • Customize heat by using hot, medium, or mild Rotel and adding jalapeños or red pepper flakes.
  • Swap ground beef for ground turkey or chicken for a lighter option.
  • Add vegetables like bell peppers, corn, or black beans for added texture.
  • Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of milk or broth.

Nutrition

Find it online: https://lauracooks.com/creamy-rotel-pasta-with-ground-beef/