Description
A rich and creamy Rotel pasta dish featuring ground beef, melted cheddar cheese, and a flavorful tomato and green chili sauce. Perfectly cooked pasta is tossed in a luscious blend of cream, cream of mushroom soup, and spicy Rotel tomatoes, creating a comforting and satisfying meal that’s quick to make and full of bold flavors.
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)
- 1 tbsp olive oil
- Salt and pepper to taste
Garnish
- 2 green onions, chopped (optional)
Instructions
- Cook the Pasta: In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking up the meat as it cooks. Drain any excess fat from the skillet.
- Add Tomatoes and Soup: Stir in the undrained Rotel tomatoes along with the condensed cream of mushroom soup, mixing everything evenly with the beef and aromatics.
- Simmer with Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the sauce reduce slightly and thicken.
- Melt Cheese: Add shredded cheddar cheese gradually, stirring constantly until the cheese melts completely and the sauce becomes creamy and smooth.
- Season Sauce: Taste the sauce and season with salt and freshly ground black pepper according to your preference.
- Toss with Pasta: Add the cooked pasta to the skillet and gently toss to coat the pasta thoroughly in the creamy, cheesy sauce.
- Serve: Plate the creamy Rotel pasta hot, garnished with chopped green onions if desired for a fresh and vibrant finish.
Notes
- For a spicier kick, use Rotel with extra hot green chilies.
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- Use penne or rotini pasta as recommended for best texture, but any short pasta shape can work.
- This dish can be made ahead and reheated gently on the stovetop with a splash of cream to loosen the sauce.
- To make it lighter, substitute half-and-half for heavy cream, though the sauce will be less rich.
