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Creamy Rotel Pasta With Ground Beef

Creamy Rotel Pasta With Ground Beef Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85% lean)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
  • 2 cups beef broth
  • 8 oz uncooked medium shells or rotini pasta
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • salt and black pepper
  • fresh cilantro, for serving (optional)

Method
 

  1. In a large pot over medium-high heat, brown the ground beef for 6 to 8 minutes until no pink remains; drain excess fat, leaving about a tablespoon.
  2. Add the onion and cook 3 to 4 minutes until soft. Stir in garlic, chili powder, and cumin; cook 1 minute.
  3. Pour in the undrained Rotel, beef broth, pasta, ½ tsp salt, and pepper. Bring to a boil, then cover and simmer 10 to 12 minutes until pasta is tender, stirring once.
  4. Reduce heat to low. Add cream cheese and cheddar, stir 2 to 3 minutes until melted and creamy. Taste and adjust salt, then serve in bowls topped with cilantro if desired.

Notes

The sauce thickens as it cools because the pasta absorbs liquid. When reheating, add a splash of milk or broth and warm gently to keep the sauce creamy.