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Gather these simple ingredients for a tasty Creamy Rotel Beef Pasta: - 1 lb ground beef - 12 oz pasta (penne or rotini works great) - 1 can (10 oz) Rotel diced tomatoes with green chilies - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These ingredients combine to create a dish full of flavor and warmth. The ground beef brings a hearty base, while the Rotel adds a zesty kick. You can choose your favorite pasta shape; penne and rotini hold the sauce well. Heavy cream makes it rich and creamy, perfect for a cozy meal. Onions and garlic add depth to the flavor. Olive oil helps in cooking, while chili powder and cumin spice things up. Don’t forget to use fresh cilantro to garnish. It adds a nice touch and freshness to the dish. Let’s get cooking! {{ingredient_image_1}} First, grab a large pot. Fill it with water and add a generous amount of salt. This helps flavor the pasta. - Boiling salted water: Turn the heat to high and bring the water to a boil. - Cooking time for pasta: Once boiling, add the pasta. Cook it according to the package directions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside. Now, it’s time to create the beef mixture. - Sautéing onion and garlic: In a large skillet, pour in a tablespoon of olive oil. Heat it over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent. Then, add in the minced garlic and cook for an additional minute. - Browning the ground beef: Next, add the ground beef. Break it apart with a spatula as it cooks. Season with salt, pepper, chili powder, and cumin. Cook for about 6-8 minutes until the beef is browned and no longer pink. If there is excess fat, drain it now. Now, let’s bring everything together. - Adding Rotel and heavy cream: Stir in the can of Rotel with its juices. Then, pour in the heavy cream. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes for the flavors to meld together. - Mixing in the cooked pasta and cheese: Toss in the drained pasta, stirring well to coat it with the creamy sauce. Finally, sprinkle the shredded cheddar cheese on top and mix until it melts into a creamy delight. This dish is now ready to serve! Enjoy the rich, savory flavors. To make sure your pasta is just right, cook it al dente. This means it should be firm but not hard. Follow the package time for cooking. Check it a minute early to avoid overcooking. When you brown the beef, use medium heat. This helps the meat cook evenly. Break it apart with a spatula as it cooks. Watch for a nice brown color, which adds flavor. Want more heat? Add extra chili powder or hot sauce. This can make your dish spicier. If you like it milder, cut back on spices. You can mix in other ingredients too. Try bell peppers, corn, or black beans. These add color and taste. Swap out the cheddar for Monterey Jack or pepper jack cheese for a twist. Garnishing makes your dish pop. Fresh cilantro on top adds a bright touch. You can also sprinkle extra cheese for a rich look. Serve the pasta in shallow bowls. This makes it easy to eat. Pair it with a side salad or crusty bread for a full meal. Pro Tips Use Lean Beef: Opt for lean ground beef to reduce excess fat in the dish, making it healthier without sacrificing flavor. Customize Your Spice Level: Adjust the amount of chili powder and use a spicier variety of Rotel if you prefer more heat in your pasta. Cheese Variations: Experiment with different types of cheese, such as pepper jack or Monterey jack, for a unique twist on the creamy sauce. Add Veggies: Incorporate bell peppers, corn, or spinach into the mixture for added nutrition and to enhance the dish's flavor profile. {{image_2}} If you want to change the meat in your dish, try using turkey or chicken. Both options taste great and reduce fat. Ground turkey provides a leaner choice, while chicken gives a milder flavor. You can even use plant-based crumbles for a vegetarian twist. For cheese, cheddar is classic, but feel free to swap it out. Try pepper jack for spice or mozzarella for a milder taste. Cream cheese can add richness if you want a creamier sauce. This recipe works with many pasta shapes. While penne or rotini are great, you can also use spaghetti or shells. Each shape holds the sauce differently, giving you a new bite every time. If you need gluten-free options, look for gluten-free pasta made from rice or lentils. These types cook well and taste good in this creamy dish. Want to add more nutrition? Throw in some veggies! Spinach, bell peppers, or zucchini mix well and add color. You can sauté them with the onion for extra flavor. To make this dish vegetarian, skip the meat and use extra veggies or beans. Black beans or chickpeas add protein and make it hearty. You won't miss the meat at all! To keep your creamy Rotel beef pasta fresh, place leftovers in an airtight container. This helps prevent drying out and keeps flavors intact. If stored properly, your pasta will last for up to three days in the fridge. Always label the container with the date. This way, you know when to eat it by. You can reheat your pasta easily. The microwave works well for quick meals. Heat it for one minute, then stir. If it's still cold, heat again in 30-second bursts. For stovetop reheating, add a splash of cream or milk. This will help keep the sauce creamy. Heat it over medium-low until hot, stirring often. Freezing this dish is simple. Allow the pasta to cool completely before freezing. Portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. To cook, heat it in a pot over low heat. Add a bit of cream to restore its creaminess. Stir well until it's hot and creamy again. You can use milk with butter to mimic heavy cream. Mix 3/4 cup of milk with 1/4 cup of melted butter. This gives a similar richness. You can also try using coconut cream for a dairy-free option. It adds a nice flavor too. Yes, you can! Penne and rotini are great, but you can switch to any pasta. Spaghetti, fusilli, or even gluten-free pasta work well. Just make sure to cook it al dente. This keeps the pasta from getting mushy in the sauce. To tone down the heat, skip the chili powder. You can add extra cheese for richness. Another option is to use mild Rotel tomatoes. This keeps the flavor but lowers the spice level. You can also add a bit of sugar to balance the heat. Absolutely! This dish holds well in the fridge. Store it in an airtight container for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave. It makes a quick and tasty lunch or dinner. This blog post guided you through making Creamy Rotel Beef Pasta. We started with the key ingredients, then moved to the easy step-by-step process. You learned tips for cooking, flavoring, and serving the dish. We also explored variations and how to store and reheat leftovers. Enjoy creating this meal! It offers warmth and taste while fitting many diets. You can tweak it to your liking. Let your kitchen be a place of joy and delight with this recipe.

Creamy Rotel Beef Pasta

A delicious and creamy pasta dish with ground beef and Rotel tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb ground beef
  • 12 oz pasta (penne or rotini)
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and ground beef to the skillet, breaking the meat apart while it cooks. Season with salt, pepper, chili powder, and cumin, cooking until the beef is browned and cooked through (around 6-8 minutes).
  • Drain excess fat from the beef mixture if necessary, and then stir in the can of Rotel (with juices) and heavy cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to combine.
  • Add the cooked pasta to the skillet, stirring until well coated with the creamy sauce. Sprinkle the shredded cheddar cheese over the top and stir until melted and creamy.
  • Taste and adjust seasoning if needed. Remove from heat.
  • Serve the creamy Rotel beef pasta hot, garnished with fresh chopped cilantro.

Notes

Feel free to adjust the spices to your taste.
Keyword beef, creamy, pasta, quick meal, Rotel