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This creamy Rotel pasta with ground beef is the ultimate comfort food for busy nights or when you need something satisfying and full of flavor. With tender pasta wrapped in a cheesy, zesty sauce and hearty ground beef, it always draws my family to the kitchen before it even hits the table.
I first threw this together on a cold evening when I wanted something cozy without a ton of cleanup and now it is requested almost weekly in our house especially after long days
Ingredients
- Rotini pasta: The twisty shape holds all that creamy sauce look for firm pasta that holds its texture after boiling
- Ground beef: This adds savory notes and richness choose beef with a little fat for flavor but not so much that you have a greasy sauce
- Rotel diced tomatoes with green chilies: The star ingredient adds tang and zip go for original or mild for less heat
- Taco seasoning: Packs in smoky spices with no extra work pick one you love or make your own for a personal touch
- Heavy cream: Rounds out the dish with lushness use fresh cream for the best flavor
- Shredded cheddar cheese: Classic sharp cheddar melts best for velvety sauce hand-shredded from a block is best
- Olive oil: Helps brown the beef and create a flavor base look for golden and robust olive oil
- Water: Keeps the sauce from getting too thick filtered water if possible
- Garlic powder and onion powder: Boost umami and savory notes use fresh if you like but powder saves time
- Salt: Enhances every element taste and adjust at the end
- Black pepper: Finishes with a little sharp bite use freshly cracked for best results
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of water to a boil over medium-high heat. Add rotini pasta and cook about eight to ten minutes until perfectly al dente giving a slight chew. Drain well and set aside to keep it from overcooking.
- Brown the Beef:
- In a spacious skillet heat olive oil until it starts to shimmer. Drop in the ground beef pressing it down gently. Use a spatula to break the meat into small crumbles stirring frequently. Let it cook about six to eight minutes until the beef is no longer pink and edges are browned for extra flavor development. Drain off excess fat carefully.
- Season the Beef:
- Sprinkle taco seasoning over the browned beef and stir thoroughly. Pour in the water followed by garlic powder and onion powder. Mix until spices are dissolved and beef is evenly seasoned.
- Simmer with Rotel:
- Open your Rotel tomatoes and tip the whole can including juices into the skillet. Stir everything together then bring to a gentle simmer. Lower heat and let it bubble for two to three minutes to mingle flavors without drying out.
- Make it Creamy:
- Lower the heat and pour in heavy cream stirring it through until the sauce turns silky and thick. Sprinkle shredded cheddar in handfuls stirring until each batch melts smoothly into the cream.
- Season and Combine:
- Taste the sauce and add salt plus black pepper as needed. Return the drained pasta to the skillet tossing carefully so every piece is well coated. Let the mix cook for two to three minutes so the pasta can soak in the creamy sauce.
- Final Adjustments and Serve:
- Take a spoon and sample one last time then tweak seasoning if you like. Dish out hot bowls right away and add extra cheese or chopped herbs for a little pop of freshness.
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Nothing brings my family to the dinner table faster than the smell of this pasta simmering in the skillet My favorite part is how the Rotel works magic to balance the creamy cheese especially when you get those little bits of green chili in each bite It reminds me of cozy nights sharing a big pot right at the kitchen counter
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of cream or milk to bring back the sauce's smoothness without drying out the pasta. It is not ideal for freezing since the cream sauce can separate but if you must reheat stir well and maybe add a little extra cheese.
Ingredient Substitutions
If you do not have rotini any short pasta like penne or fusilli will do in a pinch. Swap ground beef for ground turkey or chicken for a lighter take. Use Monterey Jack or a Mexican blend cheese if you want something extra melty with a milder flavor. For dairy-free swap coconut cream and a favorite vegan cheese.
Serving Suggestions
Top each bowl with a sprinkle of chopped cilantro or sliced green onions for a fresh finish. Serve with a cooling side like a simple green salad dressed in lime or a bowl of crunchy tortilla chips for scooping. For a bigger meal try it with spicy roasted veggies or charred corn.
Cultural and Historical Context
Rotel tomatoes are a pantry staple in Tex-Mex cooking known for bringing bold chili flavor to casseroles and dips. This pasta twists southern-style comfort food with the lively flavors of the American Southwest. It is a playful mash-up of creamy pasta and taco night that keeps coming back to our family table.
Recipe FAQs
- → What makes Rotel pasta creamy?
The creaminess comes from heavy cream and shredded cheddar cheese, melted together to create a rich sauce that coats the pasta and beef.
- → Can I use a different type of pasta?
Yes, any pasta shape works well, but rotini is great for holding extra sauce.
- → How can I make it spicier?
Opt for Rotel with extra hot chilies or add sliced jalapeno peppers to the pan for more heat.
- → Is it possible to substitute the ground beef?
Absolutely, ground turkey or chicken can be used as lighter alternatives and will still provide great flavor.
- → Can I prepare this ahead of time?
Yes, make it in advance and reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce if needed.
- → What garnishes go well with this dish?
Top with fresh cilantro, green onions, or extra shredded cheddar cheese for added flavor and color.