Creamy Rotel Pasta with Ground Beef
What makes this dish even better is how simple it is to pull together using everyday pantry staples. If you’re always on the lookout for easy dinner ideas that don’t require complicated steps or fancy ingredients, this one fits right into your rotation.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Cheese grater
- Measuring cups and spoons
Ingredients
For the Pasta
- 12 oz 340g penne pasta
- Water for boiling
- 1 teaspoon salt
For the Beef
- 1 lb 450g ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon olive oil
For the Sauce
- 1 can 10 oz Rotel diced tomatoes with green chilies
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup cream cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and black pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and stir immediately so it doesn’t stick together.
- Cook until al dente according to the package instructions.
- Reserve about ½ cup of pasta water, then drain the rest and set the pasta aside.
- Pro tip: Don’t overcook the pasta—it will continue cooking slightly when added to the sauce later, and you want it to hold its shape.
Step 2: Brown the Ground Beef
- Place a large skillet over medium heat and add olive oil.
- Add the diced onions and sauté for 2–3 minutes until they soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and break it apart as it cooks.
- Cook until fully browned and no pink remains.
- Drain excess fat if needed.
- Pro tip: Break the beef into small crumbles as it cooks so the sauce blends better later and every bite feels well-coated.
Step 3: Build the Flavor Base
- Stir in paprika, Italian seasoning, chili powder, salt, and black pepper.
- Mix well so the spices coat the beef evenly.
- Pour in the Rotel tomatoes with their juices.
- Stir and let it simmer for 2–3 minutes so the flavors start to deepen.
- Pro tip: Letting the tomatoes simmer briefly helps remove the raw taste and brings out their rich, slightly tangy flavor.
Step 4: Make the Creamy Sauce
- Reduce heat to low.
- Pour in the beef broth and heavy cream, stirring slowly to combine.
- Add the cream cheese and mix until fully melted and smooth.
- Stir continuously until the sauce becomes creamy and well blended.
- Pro tip: Keep the heat low while adding cream cheese to avoid curdling and ensure a silky sauce.
Step 5: Add Cheese and Combine
- Sprinkle in the shredded cheddar cheese gradually.
- Stir until the cheese melts completely into the sauce.
- Add the cooked pasta to the skillet and toss gently until fully coated.
- If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Pro tip: Add pasta gradually so every piece gets evenly coated in that creamy Rotel sauce.
Step 6: Final Simmer and Serve
- Let everything simmer together for 2–3 minutes on low heat.
- Taste and adjust seasoning if needed.
- Remove from heat and let it sit for a minute to thicken slightly.
- Serve warm and enjoy immediately.
Notes
Nutritional Value (Approximate per serving)
- Calories: 560 kcal
- Protein: 28g
- Carbohydrates: 39g
- Fat: 32g
- Saturated Fat: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 780mg
- Calcium: 220mg
- Iron: 3mg