Description

This Creamy Rotel Pasta with Ground Beef is a comforting and flavorful dish combining perfectly seasoned ground beef, tangy Rotel tomatoes with green chilies, and a rich, creamy cheese sauce. The penne pasta is cooked al dente and tossed in the luscious sauce made with cream cheese, heavy cream, and sharp cheddar, making it an irresistible one-pan meal perfect for weeknights or casual gatherings.

Ingredients

Scale

Meats

1 pound ground beef

Vegetables and Tomatoes

10 ounces Rotel tomatoes (with green chilies)

Pasta

8 ounces penne pasta

Dairy

1 cup shredded sharp cheddar cheese
4 ounces cream cheese
1 cup heavy cream (or whole milk)

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Garnish (optional)

Fresh basil or parsley for garnish

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Instructions

Cook the ground beef: In a large skillet, cook the ground beef over medium-high heat until fully browned, breaking up the meat as it cooks. Drain off any excess fat if necessary to avoid greasiness.
Add seasonings and tomatoes: Stir in garlic powder, onion powder, salt, and black pepper to the cooked beef. Then add the Rotel tomatoes along with their juices. Allow the mixture to simmer for 3 to 4 minutes to meld the flavors.
Create the creamy sauce: Reduce the heat to medium and add the cream cheese. Stir continuously until the cream cheese melts completely and the mixture is smooth. Slowly pour in the heavy cream while stirring, then let the sauce simmer until it thickens slightly.
Cook the pasta: While the sauce is simmering, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside.
Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Stir well to ensure the pasta is evenly coated with the creamy mixture.
Add cheddar and melt: Sprinkle the shredded sharp cheddar cheese over the pasta and cover the skillet. Let it sit for 2 to 3 minutes off the heat to allow the cheese to melt thoroughly. Stir again to incorporate the melted cheese evenly.
Garnish and serve: Garnish with freshly chopped basil or parsley if desired. Serve the creamy Rotel pasta warm for a satisfying meal.

Notes

You can substitute heavy cream with whole milk for a lighter sauce, though it may be less rich and creamy.
If you prefer a spicier dish, use Rotel tomatoes with extra hot green chilies.
Drain excess fat from the ground beef to prevent the dish from becoming greasy.
Fresh herbs like basil or parsley add a nice touch of freshness but can be omitted if unavailable.
For a lower-fat alternative, use reduced-fat cream cheese and milk.
Ensure not to overcook the pasta; al dente texture enhances the dish’s overall bite and prevents mushiness.