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Creamy Rotel Pasta with Ground Beef

Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners

Creamy Rotel Pasta with Ground Beef is a hearty, quick meal that combines flavorful ground beef with tender pasta in a creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Penne Pasta feel free to use your favorite pasta type
  • 2 tablespoons Olive Oil can substitute with vegetable or canola oil
For the Filling
  • 1 pound Ground Beef can opt for ground turkey for a lighter dish
  • 1 medium Onion can substitute with shallots or leeks
  • 3 cloves Garlic or 1/4 teaspoon of garlic powder
For the Sauce
  • 1 10-ounce can Rotel Tomatoes or fresh diced tomatoes with green chilies
  • 1 cup Beef Broth can use vegetable broth for a lighter alternative
  • 1 cup Heavy Cream or half-and-half for a lighter option
  • 4 ounces Cream Cheese or ricotta for a fresh spin
  • 1 tablespoon Worcestershire Sauce omit for a gluten-free option
For the Seasoning
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 2 cups Shredded Cheddar Cheese try Monterey Jack or Pepper Jack for spice
For the Garnish
  • 1 cup Fresh Cilantro or Parsley omit if not a fan of herbs

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente, about 9-11 minutes. Drain and reserve some pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Sauté for 5-7 minutes until browned and onion is translucent.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, and spices to the skillet. Simmer for about 5 minutes, stirring occasionally.
  5. Lower heat to medium-low, add shredded cheddar cheese, and stir until melted.
  6. Add cooked penne pasta to the skillet, tossing to coat. Adjust sauce consistency with reserved pasta water if needed.
  7. Remove from heat and serve warm, garnished with fresh cilantro or parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently and add a splash of broth or milk if the sauce thickens too much.

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