Description
This creamy Rotel pasta with ground beef is a comforting, flavorful one-pan meal combining tender pasta, spicy Rotel tomatoes, and a rich cheese sauce. Perfect for a quick weeknight dinner that satisfies with a balance of savory beef, creamy mushroom soup, and melty cheddar cheese.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 12 oz pasta (penne or rotini recommended)
- Salt and pepper to taste
- 1 tbsp olive oil
Garnish
- 2 green onions, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent and the garlic is fragrant.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking it apart with a spatula, until fully browned and cooked through. Drain excess fat if necessary.
- Add Tomatoes and Soup: Stir in the undrained Rotel tomatoes and the condensed cream of mushroom soup, mixing well to combine with the beef mixture.
- Simmer with Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to reduce slightly and thicken the sauce.
- Melt in Cheese: Gradually add the shredded cheddar cheese to the skillet, stirring constantly until the cheese melts and the sauce becomes creamy and smooth.
- Season: Taste the sauce and season with salt and pepper to your preference.
- Combine with Pasta: Add the cooked pasta into the skillet with the creamy sauce. Toss gently to coat the pasta evenly with the sauce.
- Serve: Serve the pasta hot, garnished with chopped green onions if desired for a fresh, mild onion flavor and color contrast.
Notes
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
- For a spicier dish, use the hot variety of Rotel or add red pepper flakes.
- Using penne or rotini pasta helps hold the sauce better due to their shape.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
