Description

Creamy Rotel Pasta with Ground Beef is a rich and comforting dish featuring tender pasta coated in a luscious sauce made from Rotel tomatoes, cream of mushroom soup, heavy cream, and melted cheddar cheese. Ground beef, sautéed with aromatic onions and garlic, adds a hearty flavor, making this an easy one-pot meal perfect for weeknight dinners.

Ingredients

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
12 oz pasta (penne or rotini recommended)
1 tbsp olive oil
Salt and pepper to taste

Dairy

1 cup heavy cream
2 cups shredded cheddar cheese

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Instructions

Cook the Pasta: In a large pot of boiling, salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent and garlic is fragrant, about 3 minutes.
Cook the Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked through. Drain any excess fat from the skillet.
Add Tomatoes and Soup: Stir in the undrained can of Rotel tomatoes along with the condensed cream of mushroom soup. Mix well to combine with the beef mixture.
Simmer with Heavy Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to reduce slightly and thicken, stirring occasionally, for about 5 minutes.
Incorporate Cheese: Add the shredded cheddar cheese to the skillet and stir constantly until the cheese melts completely and the sauce turns creamy.
Season: Taste the sauce and season with salt and pepper to your preference.
Combine Pasta and Sauce: Add the cooked pasta into the creamy sauce, gently tossing to coat the pasta evenly.
Serve: Serve the creamy Rotel pasta hot, garnished with chopped green onions if desired.

Notes

You can substitute cream of chicken soup if preferred.
Pasta shapes like penne or rotini hold the sauce well.
For a spicier option, use hot Rotel tomatoes or add red pepper flakes.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
To make it lighter, use half-and-half instead of heavy cream.