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
Scale
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.
