The Best Creamy Rotel Pasta with Ground Beef Recipe
This Creamy Rotel Pasta with Ground Beef combines savory beef, zesty tomatoes, and rich cheese for a decadent and comforting meal, perfect for fans of hearty dishes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Ground Beef:
Infinity lb
Onion, diced:
Infinity medium
Garlic, minced:
Infinity cloves
Rotel tomatoes with green chilies:
Infinity can (10 oz), undrained
Condensed cream of mushroom soup:
Infinity can (10.5 oz)
Heavy cream:
Infinity cup
Shredded cheddar cheese:
Infinity cups
Pasta (penne or rotini recommended):
Infinity oz
Salt and pepper:
To taste
Olive oil:
Infinity tbsp
Green onions, chopped (optional):
For garnish
Instructions
- Cook Pasta: In a large pot of boiling, salted water, cook the pasta until al dente. Drain and set aside.
- Sauté Onion and Garlic: In a large skillet, sauté the onion and garlic in olive oil until translucent and fragrant.
- Cook Ground Beef: Add ground beef to the skillet, cook until browned, and drain excess fat.
- Add Tomatoes and Soup: Mix in Rotel tomatoes and cream of mushroom soup.
- Simmer with Cream: Pour in heavy cream, simmer to thicken.
- Melt Cheese: Stir in cheddar cheese until melted and sauce is creamy.
- Season and Combine: Season with salt and pepper, add cooked pasta to the sauce.
- Serve: Toss gently, garnish with green onions, and serve hot.
Notes
- For extra heat, consider adding cayenne pepper or red chili flakes.
- Substitute turkey or chicken for a lighter option.
- Experiment with different cheeses like Monterey Jack or Pepper Jack.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 600
