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Creamy Rotel pasta with ground beef, tomatoes, green chilies, and cheese sauce

Creamy Rotel Pasta with Ground Beef and Cheese Sauce

Creamy Rotel pasta with ground beef is a hearty, cheesy dish with a rich, creamy sauce and a flavorful kick from diced tomatoes with green chilies. It is an easy, comforting choice for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (227 g), such as penne or rotini
Creamy Beef Sauce
  • 1 lb ground beef (454 g)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 can Rotel diced tomatoes with green chilies (10 oz / 283 g)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tbsp butter

Method
 

Cooking
  1. Bring water to a boil in a large pot. Add the pasta and cook for 8-10 minutes, until soft. Drain and set aside.
  2. Warm a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, stirring until browned. Drain any excess fat.
  3. Add the butter, diced onion, and minced garlic to the skillet with the beef. Cook for 3-4 minutes, until the onion has softened.
  4. Add the Rotel diced tomatoes with green chilies and cook for 2-3 minutes, allowing the mixture to heat through.
  5. Pour in the heavy cream, then stir in the chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
  6. Stir the shredded cheddar and Monterey Jack cheese into the creamy beef sauce until both cheeses have melted.
  7. Add the cooked pasta and stir for 2-3 minutes, until the pasta is evenly coated with the sauce.
Serving
  1. Serve the creamy Rotel pasta with ground beef warm.

Notes

For more heat, use hot Rotel diced tomatoes with green chilies. Store leftovers in an airtight container in the refrigerator for up to 3 days.