Description
Creamy Rotel Pasta brings zesty Mexican-inspired flavors dancing across your dinner plate with spicy tomato and cheese magic. Hearty comfort meets quick weeknight magic, delivering delicious satisfaction you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground beef
- 2 cloves garlic, minced
Pasta and Tomatoes:
- 8 ounces (226 grams) pasta (penne, rotini, or elbow)
- 1 can Rotel tomatoes (10 ounces/283 grams)
- 1 small onion, diced
Dairy and Seasoning:
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or milk
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Cook pasta until al dente, following package timing. Drain thoroughly and reserve.
- Warm olive oil in a spacious skillet over medium-high heat, approximately 375°F. Introduce finely chopped onions and minced garlic, sautéing until translucent and fragrant.
- Introduce ground beef into the skillet, breaking into crumbly pieces. Brown meat completely, ensuring no pink remains. Carefully eliminate excess grease using a slotted spoon.
- Pour Rotel tomatoes into the meat mixture, stirring continuously. Allow ingredients to meld together for 3-4 minutes, releasing robust flavors.
- Reduce heat to medium-low. Gently incorporate heavy cream, creating a rich, velvety base. Simmer sauce for 4-5 minutes, allowing liquid to slightly thicken.
- Gradually sprinkle shredded cheese into the sauce, stirring consistently until completely melted and smoothly integrated.
- Transfer drained pasta directly into the skillet. Gently fold pasta through the creamy, cheesy sauce, ensuring every strand is luxuriously coated.
- Season with salt and freshly cracked pepper. Taste and adjust seasoning as needed. Serve immediately while piping hot, garnishing with optional fresh herbs.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version that maintains the dish’s hearty texture.
- Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities without compromising the creamy, zesty flavor profile.
- Reduce heavy cream calories by substituting with Greek yogurt or half-and-half for a lighter sauce that still provides rich, creamy consistency.
- Enhance nutritional value by adding chopped spinach or diced bell peppers during the sautéing stage for extra vegetables and vibrant color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 443 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg