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–+ servings
Hannah

Creamy Rotel Pasta with Ground Beef: A Quick Delight!

A quick and creamy pasta dish featuring ground beef and Rotel tomatoes, perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 10-ounce can diced tomatoes with green chilies (Rotel)
  • 1 8-ounce package cream cheese, softened
  • 2 cups uncooked pasta penne or rotini work well
  • 2 cups beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro chopped (for garnish, optional)

Method
 

  1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
  2. Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent.
  3. Stir in the can of diced tomatoes with green chilies, cream cheese, chili powder, cumin, and beef broth. Mix until the cream cheese is fully melted and incorporated.
  4. Add the uncooked pasta to the skillet, stirring to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the pasta is cooked through, stirring occasionally.
  5. Once the pasta is cooked, season with salt and pepper to taste. Stir in the shredded cheddar cheese until melted and creamy.
  6. Serve hot, garnished with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 20gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For a spicier version, use hot Rotel or add diced jalapeños.
  • Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.

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