Creamy Rotel Pasta with Ground Beef
A robust, comforting weeknight dinner that combines perfectly browned ground beef with a velvety, tangy tomato-chili emulsion. This dish uses the acidic brightness of Rotel tomatoes balanced against creamy, melted cheese to create a restaurant-quality meal. It is a simple yet high-impact recipe perfect for busy families, focusing on professional techniques like careful fat management and heat control to ensure a smooth, restaurant-grade sauce that perfectly coats every bite of pasta.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal-friendly
Ingredients
1 lb ground beef (85/15 ratio)
8 oz pasta (rigatoni or penne)
10 oz can Rotel diced tomatoes (do not drain)
1/2 cup cream cheese (softened)
1/2 cup cheddar cheese (freshly shredded)
1/4 cup beef broth
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente; drain and set aside.
Heat a large skillet over medium-high heat and add the ground beef.
Break the meat into small crumbles and brown deeply until cooked through.
Drain the excess fat, leaving approximately one tablespoon in the pan for flavor.
Reduce heat to medium-low and incorporate the softened cream cheese, stirring until melted into the beef.
Add the entire can of Rotel tomatoes with juices and whisk to create an emulsion.
Fold in the shredded cheddar cheese until fully melted and smooth.
Add beef broth as needed to reach desired consistency.
Stir in the cooked pasta until thoroughly coated in the creamy sauce and serve hot.
Notes
Ensure the cream cheese is at room temperature before adding to the skillet to prevent clumping. Use freshly shredded cheddar for the smoothest melting results. Keep heat at medium-low to maintain the stability of the dairy-based sauce. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/creamy-rotel-pasta-with-ground-beef/