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Creamy Rotel Pasta with Ground Beef

Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners

This Creamy Rotel Pasta with Ground Beef is a comforting dish ready in 45 minutes, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (Penne or Rotini) Choose any small pasta shape for best results.
  • 1 tbsp Salt Vital for seasoning when boiling water.
  • 1 tbsp Olive Oil Feel free to swap with butter for added richness.
For the Meat and Sauce
  • 1 lb Ground Beef Substitute with plant-based ground meat for a vegetarian option.
  • 1 medium Onion Shallots or leeks can work for a milder flavor.
  • 3 cloves Garlic Freshly minced.
  • 1 can Rotel Tomatoes (with green chilies) Use regular diced tomatoes for less heat.
  • 10.5 oz Cream of Mushroom Soup A homemade or vegetarian version is great for dietary preferences.
  • 1 cup Heavy Cream Half-and-half offers a lighter alternative.
  • 1 cup Shredded Cheddar Cheese A blend of cheeses can amp up the flavor.
For Finishing Touches
  • 2 tbsp Green Onions (optional) Can be replaced with parsley if desired.
  • 1 tsp Pepper Essential for seasoning; freshly cracked is best.

Equipment

  • Large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until translucent, about 3 minutes.
  3. Add ground beef, breaking it apart as it cooks. Cook until thoroughly browned, about 5-7 minutes. Drain excess fat.
  4. Mix in Rotel tomatoes and cream of mushroom soup. Stir until well combined, letting flavors meld.
  5. Pour in heavy cream, stirring gently. Reduce heat to low and let simmer for about 5 minutes, thickening slightly.
  6. Stir in cheddar cheese until melted and blended into the sauce, about 2-3 minutes over low heat.
  7. Adjust seasoning with salt and pepper to taste.
  8. Add cooked pasta to the sauce, tossing gently to coat evenly.
  9. Serve hot, optionally garnished with green onions.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Can be frozen for up to 3 months. Reheat gently on the stovetop with a splash of cream or milk.

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