If you are craving a comforting, cheesy, and just downright satisfying meal, this Creamy Rotel Pasta with Ground Beef Recipe is going to become your new best friend in the kitchen. Imagine tender pasta cooked right in a luscious sauce made of spicy Rotel diced tomatoes, rich heavy cream, and hearty ground beef, all topped off with melty cheddar cheese and a sprinkle of fresh parsley. It’s a dish that marries ease and bold flavors beautifully, perfect for busy weeknights when you want something quick but still so deliciously homemade.
Ingredients You’ll Need
Don’t be fooled by how simple these ingredients are — each one plays a crucial role in building the texture, depth, and vibrant taste of this dish. From the spice-packed Rotel to the creamy finish provided by the heavy cream, every component is essential for the magic to happen.
- Ground beef: The hearty protein base that adds rich flavor and satisfying texture.
- Olive oil: Perfect for sautéing the aromatics and bringing everything together smoothly.
- Small onion, chopped: Offers a natural sweetness and depth after being cooked down.
- Garlic, minced: Adds a fragrant punch that lifts the entire dish.
- Rotel diced tomatoes and green chilies (10 oz can): The key spicy ingredient that adds both heat and tang.
- Heavy cream: Creates the luscious, velvety sauce that defines the ‘creamy’ element.
- Chicken broth: Provides a flavorful liquid that helps cook the pasta and enrich the sauce.
- Pasta (penne or rotini): Sturdy noodles ideal for holding onto the sauce in every bite.
- Shredded cheddar cheese: Melts into the sauce, providing a familiar, comforting cheesiness.
- Salt and pepper: Basic seasonings to enhance all the flavors.
- Paprika (optional): Adds a smoky depth if you like a little extra warmth.
- Red pepper flakes (optional): For those who want an extra kick of heat.
- Fresh parsley, chopped: A fresh, herbal finish that brightens the dish before serving.
How to Make Creamy Rotel Pasta with Ground Beef Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large skillet over medium-high heat. Toss in the chopped onion and cook until it becomes translucent and soft, about 3 to 4 minutes. This forms the fragrant foundation of your sauce.
Step 2: Add Garlic
Next, stir in the minced garlic, letting it cook just long enough to release its aromatic goodness without browning—about a minute is perfect here.
Step 3: Brown the Ground Beef
Now it’s time for the ground beef. Add it to the skillet, breaking it up as it sizzles away to ensure even cooking. Once it’s browned and cooked through, which should take about 5 to 7 minutes, drain any excess fat to keep the dish from becoming greasy. Season with salt, pepper, and smoky paprika if you’re using it.
Step 4: Add Rotel Tomatoes
Pour in the Rotel diced tomatoes and green chilies. This adds a perfect spicy tang that sets this recipe apart. Let the mixture simmer gently for 2 minutes, so the flavors meld.
Step 5: Stir in Cream and Broth
Pour in the chicken broth and heavy cream. Stir well to combine everything into a creamy, flavorful base that your pasta will cook right in.
Step 6: Add Pasta
Add your pasta directly into the skillet, pushing it down so it’s mostly submerged in the liquid. This method means you don’t need a separate pot, sealing in extra flavor while saving on cleanup.
Step 7: Simmer Until Tender
Bring this mixture to a boil, then reduce the heat to medium-low and cover the skillet. Let it simmer gently for about 10 to 12 minutes, stirring occasionally to prevent sticking. You’re waiting for perfectly tender pasta that absorbs all those gorgeous flavors.
Step 8: Melt in the Cheese
Once the pasta is cooked through, stir in the shredded cheddar cheese. Watch it melt into the sauce, instantly making the dish even more luscious and irresistible.
Step 9: Adjust Seasoning
Taste your dish and add more salt, pepper, or red pepper flakes if you want to bring out more heat. This step lets you customize the spicy and savory balance exactly to your liking.
Step 10: Garnish and Serve
Finish with a sprinkle of fresh parsley on top. This adds a fresh burst of color and flavor, making the dish look just as amazing as it tastes.
How to Serve Creamy Rotel Pasta with Ground Beef Recipe
Garnishes
Adding fresh parsley is a classic choice that brightens the rich sauce, but you can also try a little shredded cheese on top or even a dollop of sour cream for extra tang. A squeeze of lime works wonders to add a fresh contrast to the creamy spiciness.
Side Dishes
This dish stands well on its own but pairing it with a crisp green salad or steamed veggies like broccoli or green beans adds balance. Garlic bread is another excellent companion, perfect for soaking up any leftover creamy sauce.
Creative Ways to Present
Try serving your Creamy Rotel Pasta with Ground Beef Recipe in individual ramekins for a cozy, elegant touch or layer it into a casserole dish and top with extra cheese for a baked version. For gatherings, a large serving bowl encourages everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Rotel Pasta with Ground Beef Recipe in an airtight container and refrigerate for up to 3 days. The flavors will deepen over time, making your leftovers just as tasty as the first serving.
Freezing
This recipe freezes well if you want to prep meals ahead. Cool completely and transfer to a freezer-safe container, keeping it for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave works too—just stir occasionally and add a little liquid if things get too thick.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne or rotini are ideal for holding the sauce, feel free to use any pasta shape you love or have on hand, like fusilli, shells, or even elbow macaroni.
What can I substitute for heavy cream?
If you want a lighter version, half-and-half or whole milk can work, though the sauce won’t be quite as rich and creamy. Adding a bit of cream cheese can help mimic that luscious texture.
Is this recipe very spicy?
The heat level is moderate thanks to the Rotel tomatoes and the optional red pepper flakes. You can easily adjust the spice by omitting the flakes or adding extra if you prefer it hotter.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for plant-based meat alternatives or hearty beans and use vegetable broth instead of chicken broth for a delicious vegetarian-friendly option.
How thick should the sauce be when cooking the pasta?
The sauce should be a bit liquidy when you add the pasta since the noodles will absorb the liquid while cooking. It thickens up once the cheese is melted in.
Final Thoughts
There is something so comforting about a one-pan wonder that combines creamy, spicy, cheesy, and meaty flavors into a single satisfying dish. The Creamy Rotel Pasta with Ground Beef Recipe is sure to become one of your go-to meals when you want something flavorful but fuss-free. Trust me, once you try this recipe, it will quickly earn a permanent spot in your weekly dinner rotation.
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Creamy Rotel Pasta with Ground Beef Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Rotel Pasta with Ground Beef is a deliciously comforting one-pan meal that combines savory browned beef, spicy Rotel tomatoes, and tender pasta cooked in a luscious cream sauce. Perfect for a quick weeknight dinner, this recipe offers rich flavors with a hint of heat and a cheesy finish, garnished with fresh parsley.
Ingredients
Meat & Vegetables
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy & Liquids
- 1 tablespoon olive oil
- 1 cup heavy cream
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
Pantry
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 8 ounces pasta (penne or rotini works well)
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil: In a large skillet over medium-high heat, warm the olive oil and add the chopped onion. Sauté until the onion becomes translucent, approximately 3-4 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it.
- Cook the ground beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat from the skillet. Season the beef with salt, pepper, and paprika if using.
- Simmer with Rotel tomatoes: Stir in the can of Rotel diced tomatoes and green chilies. Allow the mixture to simmer for 2 minutes to meld the flavors.
- Add liquids: Pour in the chicken broth and heavy cream, stirring thoroughly to combine all the ingredients into a smooth sauce.
- Add pasta: Mix the pasta into the skillet, ensuring it is mostly submerged in the liquid for even cooking.
- Cook the pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Incorporate cheese: Once the pasta is cooked, stir in the shredded cheddar cheese until it melts fully, creating a creamy sauce.
- Adjust seasoning: Taste the dish and adjust salt and pepper as needed. Add red pepper flakes for extra heat if desired.
- Garnish and serve: Sprinkle freshly chopped parsley over the top before serving for a fresh, vibrant finish.
Notes
- For a spicier dish, increase the amount of red pepper flakes to your taste.
- You can substitute penne or rotini with any other small pasta shapes like elbow macaroni or shells.
- Use low-fat heavy cream or half-and-half to reduce the calorie content slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be easily doubled or halved depending on your serving needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
