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A skillet filled with creamy rotini pasta, ground beef, and melted cheddar cheese topped with diced tomatoes.

Creamy Rotel Pasta with Ground Beef

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 16 oz rotini or penne pasta
  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1 cup heavy cream (36% fat)
  • 1 cup beef broth
  • 1 tsp taco seasoning (chili powder, cumin, paprika)
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 cups shredded sharp cheddar cheese

Method
 

  1. Boil pasta in 4 quarts of salted water until al dente; drain and set aside.
  2. In a large heavy-bottomed skillet, brown the ground beef over medium-high heat until the internal temperature reaches 160°F (71°C). Drain excess rendered fat.
  3. Add the diced onion to the skillet and sauté for 4 minutes until translucent; add minced garlic and cook for an additional 60 seconds.
  4. Stir in the undrained Rotel, beef broth, heavy cream, taco seasoning, salt, and pepper.
  5. Bring the liquid mixture to a simmer, then reduce heat to medium-low and cook for 6-8 minutes until the volume is reduced and the sauce thickens slightly.
  6. Incorporate the cooked pasta and shredded cheddar cheese into the skillet, stirring continuously until the cheese is completely melted and the sauce is emulsified.
  7. Remove from heat and allow to rest for 2 minutes before serving to ensure sauce adhesion.