If you are craving a dish that perfectly balances creamy, spicy, and comforting flavors, this Creamy Rotel Pasta with Ground Beef and Cheddar Recipe is about to become your new go-to favorite. Combining tender pasta with rich, savory ground beef and the irresistible zing of Rotel diced tomatoes and green chilies, all enveloped in a luscious cheddar cheese sauce, this recipe is a cozy hug in a bowl. It’s simple enough for a weeknight dinner but deluxe enough to impress friends and family alike.
Ingredients You’ll Need
Getting this recipe just right depends on a few simple yet essential ingredients that build layers of flavor, texture, and a beautiful color contrast. Each element plays its own part, whether it’s the spicy kick of the Rotel, the creamy richness of cheddar cheese, or the hearty presence of ground beef.
- Ground beef: Adds savory depth and robust protein to the dish, making it wonderfully satisfying.
- Olive oil: For sautéing the aromatics and giving a subtle fruity base flavor.
- Small onion, chopped: Brings sweetness and a slight crunch when cooked just right.
- Garlic, minced: Infuses the dish with aromatic warmth that elevates every bite.
- Rotel diced tomatoes and green chilies (10 oz can): Provides a vibrant, tangy zest and gentle heat without overpowering.
- Heavy cream: Creates the ultra-rich, velvety sauce that coats every piece of pasta perfectly.
- Chicken broth: Adds savory moisture and contributes to the sauce’s depth.
- Pasta (penne or rotini, 8 ounces): These shapes catch the sauce well, giving you creamy satisfaction in every forkful.
- Shredded cheddar cheese (1 cup): Melts into the sauce for that hallmark cheesy goodness we all crave.
- Salt and pepper: Essential seasonings to bring out the natural flavors.
- Paprika (optional, 1 tsp): Adds a smoky undertone if you want to deepen the flavor profile.
- Red pepper flakes (optional, 1/2 tsp): For a gentle spicy kick that livens the dish without overwhelming.
- Fresh parsley (2 tbsp, chopped): Brightens the presentation and adds a fresh note as a garnish.
How to Make Creamy Rotel Pasta with Ground Beef and Cheddar Recipe
Step 1: Sauté the Onions and Garlic
Start by heating your olive oil in a large skillet over medium-high heat. Toss in your chopped onion and sauté until it becomes translucent and soft, around 3 to 4 minutes. Then, add the minced garlic and cook for just about a minute until it’s fragrant but not browned. This step lays a fragrant, flavorful foundation that makes the dish taste like comfort on a plate.
Step 2: Brown the Ground Beef
Next, add the ground beef to your skillet. Break it apart with a spoon as it cooks, letting it brown evenly for 5 to 7 minutes. Once cooked through, drain any excess fat to keep the dish from being greasy. Season with salt, pepper, and paprika if you’re using it for that extra hint of smokiness. This step creates the hearty meaty base that balances the creaminess coming up next.
Step 3: Add Rotel Tomatoes and Green Chilies
Pour in the can of Rotel diced tomatoes and green chilies and stir well. Let this mixture simmer for 2 minutes so that all those vibrant, spicy juices meld with the beef. This is where your pasta begins to pick up that signature tangy bite that keeps the dish from feeling heavy.
Step 4: Incorporate the Cream and Broth
Now mix in the chicken broth and heavy cream. Stir these liquids so they combine evenly with the meat and tomatoes, setting the stage for the creamy sauce that will soon envelop every bite of pasta. The broth adds body, while the cream creates that indulgent silkiness.
Step 5: Cook the Pasta in the Sauce
Add your dry pasta straight into the skillet, pressing it gently so it’s mostly covered by the sauce. Bring everything to a boil, then reduce the heat to medium-low, cover, and let it simmer. Stir occasionally and cook for 10 to 12 minutes until the pasta is tender and has soaked up all those delicious flavors.
Step 6: Finish with Cheddar Cheese
Once your pasta is perfectly cooked, stir in the shredded cheddar cheese. Let it melt completely into the sauce, creating the dreamy creaminess that defines this Creamy Rotel Pasta with Ground Beef and Cheddar Recipe. Taste everything now and adjust with more salt, pepper, or red pepper flakes if you want a little extra heat.
Step 7: Garnish and Serve
Finish by sprinkling freshly chopped parsley over the top. Not only does it add a pop of green and freshness, but it also beautifully balances the bold flavors underneath. Now you’re ready to dive in!
How to Serve Creamy Rotel Pasta with Ground Beef and Cheddar Recipe
Garnishes
Fresh parsley is a classic choice to brighten up this hearty dish. You can also sprinkle some extra cheddar cheese or even a dollop of sour cream for creaminess and tang. If you enjoy a little heat, a pinch of crushed red pepper flakes on top adds a perfect finish without dominating the flavor.
Side Dishes
This creamy pasta pairs wonderfully with crisp green salads, garlic bread, or roasted veggies. Think fresh arugula with a lemon vinaigrette for contrast or buttery roasted broccoli to add a satisfying crunch alongside the soft pasta.
Creative Ways to Present
Would you like to impress guests? Serve this pasta in individual mini casserole dishes for a cozy, personal touch. Alternatively, turning the leftovers into a baked casserole topped with more cheese and breadcrumbs creates a bubbly, golden crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Rotel Pasta with Ground Beef and Cheddar Recipe keeps well in an airtight container in the refrigerator for 3 to 4 days. The flavors actually meld beautifully overnight, so it can taste even better the next day!
Freezing
If you’d like to freeze this pasta, allow it to cool completely, then transfer into a freezer-safe container. It freezes well for up to 2 months. Keep in mind that the texture of the pasta may soften slightly upon thawing.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of chicken broth or cream while reheating helps to restore the creamy sauce consistency and prevents dryness.
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey or chicken are great lean substitutes, and even plant-based ground meat works well for a vegetarian-friendly option. Just adjust the cooking time accordingly, especially for leaner meats.
What type of pasta works best?
Penne and rotini are ideal because their ridges and shapes hold onto the creamy sauce perfectly. However, feel free to use elbow macaroni or shells if that’s what you have on hand.
Is this recipe very spicy?
The heat level is mild by default thanks to the Rotel tomatoes and green chilies, but you can easily control the spice by adjusting or omitting the red pepper flakes and paprika.
Can I make this recipe dairy-free?
Yes! Use coconut cream or a plant-based cream and substitute cheddar cheese with a vegan cheese alternative. The flavor will be slightly different but still delicious and creamy.
How do I prevent the pasta from sticking while cooking in the sauce?
Stir the pasta occasionally during the simmering process to keep the pieces from sticking together. Also, be sure there is enough liquid in the skillet to cover the pasta as it cooks.
Final Thoughts
This Creamy Rotel Pasta with Ground Beef and Cheddar Recipe is an absolute winner when you want a comforting yet flavorful dish that’s straightforward to pull together. It’s creamy, cheesy, a little spicy, and packed with savory satisfaction in every bite. Trust me, once you make it, this recipe will become one of those irresistible dishes that you’ll want to make again and again. Go ahead, give it a try—you won’t regret it!
Print
Creamy Rotel Pasta with Ground Beef and Cheddar Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 20m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A delicious and creamy Rotel pasta dish with savory ground beef, perfect for a quick and comforting weeknight meal. This one-pot skillet recipe combines tender pasta cooked in a flavorful blend of Rotel tomatoes, cream, chicken broth, and melted cheddar cheese, all topped with a sprinkle of fresh parsley.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 cup heavy cream
- 2 cups chicken broth
- 8 ounces pasta (penne or rotini works well)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Optional Seasonings
- 1 teaspoon paprika (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté the onion: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes, releasing a sweet aroma that forms the base of the dish.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook ground beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook and stir until browned and fully cooked, about 5-7 minutes. Drain any excess fat and season with salt, pepper, and paprika if using.
- Simmer tomatoes: Stir in the Rotel diced tomatoes and green chilies. Allow the mixture to simmer gently for 2 minutes to meld flavors.
- Add liquids: Pour in the chicken broth and heavy cream, stirring well to combine the sauce base.
- Add pasta: Incorporate the pasta into the skillet, ensuring it is mostly submerged in the liquid to cook evenly.
- Cook pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and fully cooked.
- Melt cheese: Once the pasta is done, stir in the shredded cheddar cheese until melted and creamy throughout the dish.
- Season to taste: Taste and adjust seasoning with additional salt, pepper, and, if desired, red pepper flakes for a little heat.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor before serving.
Notes
- Use penne or rotini pasta for best texture and sauce adherence.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Adjust the level of spiciness by varying the amount of Rotel chilies or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
