Creamy Rotel Pasta with Ground Beef
Imagine tender pasta coated in a velvety sauce with the bold kick of Rotel tomatoes and perfectly seasoned ground beef. This dish is a one-pan wonder that brings comfort and flavor to your dinner table in just 30 minutes.
Whether you’re craving a hearty meal or need a quick weeknight dinner, this recipe is sure to satisfy. The combination of creamy cheese, zesty tomatoes, and savory beef is simply irresistible.
Why this one-pan dinner stands out
- The rich, creamy sauce made with heavy cream and melted cheddar cheese clings beautifully to the rotini pasta.
- A hint of spice from Rotel tomatoes and chili powder elevates the flavor without overwhelming the dish.
- It’s a complete meal cooked in one pan, saving you time on both preparation and cleanup.
What you’ll need for this recipe
- 8 oz rotini pasta
- 1 lb ground beef
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Step-by-step: how to make it
Start by cooking the rotini pasta according to its package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
Add the ground beef to the skillet, breaking it into small pieces with a spoon. Cook for 5-7 minutes, or until the beef is browned and fully cooked through; drain any excess fat if needed.
Stir in the undrained Rotel tomatoes, heavy cream, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer, letting it cook for 2-3 minutes to blend the flavors.
Add the cooked rotini pasta to the skillet, stirring until the sauce evenly coats the pasta. Let it cook for another 2-3 minutes, ensuring everything is well combined and creamy.
Remove the skillet from heat and mix in the shredded cheddar cheese until it melts into the sauce. Serve it hot, garnished with fresh cilantro if desired.
What to pair with this meal
A crisp green salad with a light vinaigrette balances the richness of the dish. Garlic bread or dinner rolls make for a perfect side to soak up the creamy sauce. For a refreshing drink, try serving it with iced tea or sparkling water.
Ingredient swaps to try
If you prefer, you can swap rotini pasta for penne or fusilli for a similar texture. For a slightly milder flavor, substitute cheddar cheese with Monterey Jack or Colby cheese.
Storing and reheating leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid microwaving on high to prevent the cheese from separating.
