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Creamy Rotel Pasta with Ground Beef

A rich, cheesy pasta skillet made with seasoned ground beef and Rotel tomatoes for a quick and comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 520

Ingredients
  

Main
  • 12 oz pasta penne or rotini
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 10 oz Rotel diced tomatoes with green chilies
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup milk or heavy cream
  • 1 tsp paprika
  • 0.5 tsp chili powder
  • salt and black pepper to taste
  • fresh parsley optional garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Colander

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet and brown the ground beef.
  3. Add chopped onion and cook until softened, then stir in garlic.
  4. Season with paprika, chili powder, salt, and pepper.
  5. Add Rotel tomatoes with juices and simmer briefly.
  6. Reduce heat and stir in cream cheese until melted.
  7. Add milk and shredded cheddar, stirring until smooth.
  8. Fold in cooked pasta and toss until coated. Garnish and serve.

Notes

Use mild or hot Rotel depending on spice preference.