Creamy Rotel Pasta with Ground Beef
A delicious comfort dish featuring creamy sauce, tender pasta, and savory ground beef, topped with Rotel tomatoes.
Ingredients
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
- 2 green onions, chopped (optional, for garnish)
Instructions
Cooking the Pasta
- In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
- Add the ground beef to the skillet, cooking until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Stir in the can of Rotel tomatoes and creamy mushroom soup, blending it well with the beef mixture.
- Pour in the heavy cream, bringing the mixture to a gentle simmer. Allow it to reduce slightly and thicken for about 5 minutes, stirring occasionally.
- Add in the shredded cheddar cheese, stirring constantly until melted and creamy, about 2-3 minutes.
- Season with salt and pepper to taste, adjusting according to your preference.
Combining the Dish
- Gently fold in the cooked pasta until it is well-coated with the creamy sauce.
- Serve hot, garnished with chopped green onions if desired.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 3-5 days. It can also be frozen for 2-3 months. Reheat on the stovetop or microwave before serving. Consider adding additional spices or other ingredients to customize the flavor.