Indulgent Creamy Rotel Pasta with Ground Beef Delight
This Creamy Rotel Pasta with Ground Beef delivers a comforting flavor using zesty tomatoes and creamy sauce, making it an irresistible dish.
Equipment
- large pot
- large skillet
Ingredients
For the Pasta
- 8 oz Pasta (penne or rotini) Adjust cooking time if using different shapes.
For the Meat Mixture
- 1 lb Ground Beef Can substitute with turkey or plant-based meat.
- 1 medium Onion May substitute with shallots.
- 2 cloves Garlic Fresh garlic preferred.
For the Sauce
- 1 can Rotel Tomatoes (with green chilies) Choose based on spice preference.
- 10.5 oz Cream of Mushroom Soup
- 1 cup Heavy Cream Half-and-half can be used as a substitute.
- 1 cup Cheddar Cheese (shredded) Monterey or Pepper Jack can be used.
To Finish
- 1 tbsp Olive Oil Butter can be used for extra richness.
- to taste Salt
- to taste Pepper
- 2 tbsp Green Onions (optional) For garnish.
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, usually about 8-10 minutes, then drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent and fragrant.
- Add the ground beef to the skillet, cooking until browned and crumbled, around 5-7 minutes. Drain any excess fat.
- Mix in the Rotel tomatoes and cream of mushroom soup, stirring until the beef is well coated.
- Pour in the heavy cream and let it simmer for about 5 minutes until the sauce thickens.
- Stir in the shredded cheddar cheese, allowing it to melt completely.
- Sprinkle in salt and pepper, adjusting to taste.
- Toss the drained pasta back into the skillet, mixing well so each piece is coated in the sauce.
- Serve hot, garnished with chopped green onions if using.
Notes
Optional: Sprinkle extra cheese on top for an additional indulgent touch!