Rotel Pasta Creamy Beef (Print Version)
# Ingredients:
→ Pasta
01 -
450 g penne pasta
→ Protein
02 -
450 g lean ground beef
→ Aromatics and Vegetables
03 -
1 yellow onion, diced
04 -
4 cloves garlic, minced
→ Sauce Components
05 -
1 tablespoon olive oil
06 -
284 g can diced tomatoes with green chilies, undrained
07 -
240 ml beef broth
08 -
120 ml heavy cream
09 -
115 g cream cheese, cubed and softened
10 -
1 tablespoon Worcestershire sauce
→ Seasonings
11 -
1 teaspoon chili powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon garlic salt
14 -
0.5 teaspoon ground cumin
15 -
0.5 teaspoon black pepper
→ Cheese
16 -
100 g shredded cheddar cheese
→ Garnish
17 -
Fresh chopped cilantro or parsley
# Instructions:
01 -
Boil penne pasta in a large pot of salted water until al dente according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the beef, until browned and onion is softened, about 5 to 7 minutes.
03 -
Incorporate minced garlic into the skillet and cook for 1 minute until aromatic.
04 -
Stir in undrained diced tomatoes with green chilies, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the cream cheese has melted and the sauce thickens slightly.
05 -
Reduce heat to low and add shredded cheddar cheese, stirring until fully melted and the sauce is smooth.
06 -
Add the drained penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
07 -
Serve immediately, garnished with freshly chopped cilantro or parsley as desired.
# Notes:
01 -
For a smoother sauce, ensure all dairy ingredients are at room temperature before adding.