Description
A comforting, creamy pasta dish featuring ground beef and zesty Rotel tomatoes.
Ingredients
Scale
- 1 lb (450g) ground beef
- 2 cups (200g) uncooked rotini pasta
- 1 can (10 oz/283g) Rotel diced tomatoes with green chilies
- 1 cup (240ml) beef broth or water
- 1½ cups (180g) shredded cheddar cheese
- 4 oz (115g) cream cheese, cubed
- ½ cup (120ml) heavy cream or milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika or taco seasoning (optional)
- Salt and black pepper, to taste
- Optional garnish: chopped parsley, sliced green onions, extra shredded cheese
Instructions
- Cook the pasta: Bring a medium pot of salted water to a boil. Add rotini and cook until al dente (7-9 minutes). Drain and set aside.
- Brown the beef: In a large skillet over medium heat, add ground beef and cook until browned (5-7 minutes). Drain excess grease if necessary.
- Sauté the onion and garlic: If skillet is dry, add olive oil. Sauté onion for 3-4 minutes, then add garlic and cook for 1 minute.
- Add Rotel and seasonings: Stir in Rotel tomatoes (do not drain) and beef broth. Bring to a simmer.
- Add creamy ingredients: Stir in cream cheese and heavy cream. Simmer for 3-5 minutes until smooth.
- Combine pasta and cheese: Add cooked rotini and shredded cheddar. Mix until creamy and well combined.
- Simmer and serve: Let simmer on low for 2-3 minutes. Taste and adjust seasoning. Garnish and serve hot.
Notes
Ensure the beef is browned well for maximum flavor. Add extra cream or cheese if sauce isn’t creamy enough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 700mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg