Description
Creamy Rotel Pasta with Ground Beef is a quick and comforting dinner loaded with bold flavors, cheesy goodness, and a subtle kick from diced tomatoes and chilies. It’s a weeknight favorite that comes together in just 30 minutes.
Ingredients
Scale
- 12 ounces dry pasta shells
- 1 pound ground beef
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Place a large skillet over medium heat and allow it to preheat while gathering ingredients.
- Add olive oil to the skillet and brown the ground beef. Break it up with a spoon and cook until no longer pink. Drain excess grease and season with garlic powder, onion powder, salt, and pepper.
- Meanwhile, boil pasta shells in a large pot of salted water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Add the Rotel tomatoes to the cooked beef. Stir in cream cheese until melted and creamy. Mix in drained pasta and reserved pasta water as needed to loosen the sauce.
- Sprinkle in shredded cheddar cheese and stir until melted and evenly combined.
- Taste and adjust seasoning. Add extra pepper or chili flakes if desired.
- Spoon into bowls, garnish with extra cheese or herbs, and serve hot.
Notes
- Use softened cream cheese for a smoother sauce.
- Try adding chopped bell peppers or corn for extra flavor and texture.
- Reheat leftovers with a splash of milk to revive creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: creamy rotel pasta, ground beef pasta, quick dinner, cheesy pasta, weeknight meals