Description
This creamy Rotel pasta with ground beef is a comforting and flavorful dish combining tender pasta with a rich, cheesy tomato and mushroom sauce. Ground beef is browned and simmered with Rotel tomatoes, cream of mushroom soup, and heavy cream, then mixed with sharp cheddar cheese to create a saucy, indulgent dinner perfect for weeknights or casual meals.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 green onions, chopped (optional, for garnish)
Pantry Items
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 tbsp olive oil
- Salt and pepper to taste
Dairy
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Pasta
- 12 oz pasta (penne or rotini recommended)
Instructions
- Cook the pasta: Bring a large pot of salted water to boil, and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent and the garlic releases its fragrance, about 3 minutes.
- Brown the beef: Add ground beef to the skillet and cook until fully browned and cooked through, breaking it up as it cooks. Drain any excess fat from the skillet.
- Add tomatoes and soup: Stir in the undrained can of Rotel tomatoes and the condensed cream of mushroom soup, mixing well with the beef.
- Simmer with cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to reduce slightly and thicken for about 5 minutes, stirring occasionally.
- Melt cheese into sauce: Add shredded cheddar cheese gradually, stirring constantly until the cheese melts completely and the sauce turns creamy.
- Season to taste: Season the sauce with salt and pepper according to your preference.
- Combine pasta and sauce: Add the cooked pasta to the creamy sauce, gently tossing to coat the pasta thoroughly with the sauce.
- Garnish and serve: Serve the creamy Rotel pasta hot, optionally garnished with chopped green onions for a fresh, mild onion flavor.
Notes
- Use penne or rotini pasta as they hold the creamy sauce well, but feel free to substitute with your favorite pasta shape.
- For a spicier kick, use Rotel tomatoes with extra hot green chilies.
- You can substitute cream of mushroom soup with cream of chicken soup if preferred.
- Drain excess fat thoroughly from the cooked ground beef to avoid greasy sauce.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
