The Comforting Magic of Creamy Rotel Pasta with Ground Beef
There’s something about a busy weeknight that makes me crave a meal that’s both effortless and deeply satisfying. You know the kind—where the aroma alone wraps around you like a cozy blanket, and every bite feels like a warm hug. That’s exactly what this Creamy Rotel Pasta with Ground Beef delivers. I first stumbled upon this dish during one of those chaotic evenings when my pantry was looking sparse, but my hunger was anything but. A can of Rotel tomatoes, some ground beef, and a handful of pasta later, and voilà—dinner was saved. Now, it’s a regular in our rotation, and I have a feeling it’ll become one of yours too.
Ingredients You’ll Need
- 1 lb ground beef – I like using 80/20 for the perfect balance of flavor, but lean beef works just as well if you prefer.
- 1 small onion, diced – Yellow or white onions add a subtle sweetness that balances the spices.
- 2 cloves garlic, minced – Because what’s a comforting pasta without garlic?
- 1 (10 oz) can Rotel tomatoes – The star of the show! I use the original for a mild kick, but feel free to go spicy if you’re feeling bold.
- 1 (8 oz) block cream cheese – Softened and cubed for easy melting. This is what gives the sauce its dreamy, velvety texture.
- 2 cups chicken broth – Homemade or store-bought, it adds depth to the sauce.
- 2 cups uncooked pasta – Penne or rotini work beautifully here—anything that holds onto that creamy sauce.
- 1 tsp chili powder – Just enough to warm things up without overpowering.
- ½ tsp cumin – A little earthiness to round out the flavors.
- Salt and pepper to taste – Don’t skimp on seasoning—it makes all the difference!
- Fresh cilantro or parsley (optional) – For a bright, herby finish.
Let’s Get Cooking
First, let’s brown that beautiful ground beef. Heat a large skillet over medium heat and add the ground beef, breaking it apart with a wooden spoon as it cooks. I like to let it get a little crispy around the edges—those browned bits add so much flavor! Once the beef is no longer pink, toss in the diced onion and minced garlic. Stir everything together and let it cook until the onions soften and turn translucent, about 3-4 minutes. The smell at this point is downright intoxicating.
Next, it’s time to bring in the Rotel. Pour in the entire can (juice and all!), along with the chili powder and cumin. Give it a good stir, letting the tomatoes mingle with the beef and spices. Now, here’s where the magic happens—add the cubed cream cheese and chicken broth. Stir gently as the cream cheese melts into the broth, creating a luscious, creamy sauce that’ll make your spoon stand up straight. If the sauce seems too thick, a splash more broth or even a little milk will loosen it right up.
Finally, stir in the uncooked pasta. Yes, you read that right—no boiling noodles separately here! The pasta cooks right in the sauce, soaking up all that incredible flavor. Cover the skillet and let it simmer for about 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened beautifully. A little patience goes a long way here—trust me, it’s worth the wait.
Pro Tips for the Creamiest Rotel Pasta
This dish is wonderfully forgiving, but here are some tricks I’ve learned over the years to make it extra special:
- Brown your beef well – Let it get some crispy edges for maximum flavor
- Reserve pasta water – The starchy liquid helps create a silky sauce
- Low and slow – Simmer your sauce gently to prevent the dairy from breaking
Delicious Variations to Try
One of my favorite things about this recipe is how easily it adapts to different tastes:
- Protein swap: Ground turkey, chicken, or Italian sausage work beautifully
- Vegetarian version: Skip the meat and add mushrooms or black beans
- Extra kick: Stir in a tablespoon of taco seasoning or diced jalapeños
- Cheese lovers: Mix in extra sharp cheddar or pepper jack
Perfect Pairings
This hearty pasta stands well on its own, but here’s what I love serving alongside it:
- A crisp green salad with avocado and lime dressing
- Warm garlic bread or buttery dinner rolls
- Roasted vegetables like zucchini or bell peppers
- For gatherings, I’ll often set out toppings like sour cream, green onions, and extra cheese
Keeping and Reheating Leftovers
This dish makes fantastic leftovers! Here’s how to enjoy it later:
- Storage: Keep in an airtight container in the fridge for 3-4 days
- Freezing: Portion into freezer bags (it keeps well for 2-3 months)
- Reheating: Add a splash of milk when warming on the stove to restore creaminess
- Pro tip: The flavors actually deepen overnight – it might taste even better the next day!
Frequently Asked Questions
Can I use fresh tomatoes instead of Rotel?
Absolutely! Use about 1 1/2 cups diced fresh tomatoes and add a small can of green chiles for that signature Rotel flavor.
What pasta shape works best?
I love rotini or penne because they hold the sauce so well, but any short pasta will do. Even elbow macaroni makes a fun, kid-friendly version!
Is there a way to make this less spicy?
Yes! Simply use mild Rotel or substitute with a can of regular diced tomatoes with green chiles. You can also reduce or omit the cayenne pepper.
Can I make this in the slow cooker?
You sure can! Brown the beef first, then combine everything except the pasta in the slow cooker. Cook on low for 4-5 hours, stir in cooked pasta just before serving.
Final Thoughts
There’s something so comforting about a big bowl of this creamy, slightly spicy pasta. It’s the kind of meal that brings everyone to the table – whether it’s a busy weeknight or a casual weekend gathering. The best part? It leaves you with a full belly and happy memories. I hope this recipe becomes a regular in your rotation, just like it is in mine. Don’t forget to save some for lunch tomorrow – it’s one of those rare dishes that might taste even better the second day!
Creamy Rotel Pasta with Ground Beef
Description
A rich and flavorful pasta dish with ground beef, creamy cheese, and zesty Rotel tomatoes.
Ingredients
For the Crust:
- 1 lb ground beef
- 8 oz pasta (such as penne or rotini)
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small pieces.
- Drain excess fat from the beef, then stir in Rotel tomatoes, heavy cream, garlic powder, onion powder, salt, and pepper.
- Simmer for 5 minutes, then stir in shredded cheddar cheese until melted and smooth.
- Add cooked pasta to the skillet and toss until well coated with the creamy sauce.
- Serve hot, garnished with extra cheese if desired.
Notes
You can customize the seasonings to taste.
