Creamy Rotel Pasta With Ground Beef Recipe

I’m sharing my go to Super Easy Family Meals recipe: creamy Rotel pasta with ground beef that pulls together in minutes using pantry staples and one clever shortcut.

Ingredients

• Ground beef: high protein and iron, fattier blends add flavor but more calories
• Pasta: carb-rich energy source, provides fiber if whole grain, can make dish filling
• RoTel tomatoes with chiles: tomato tang, mild heat, adds vitamin C and bright acidity
• Cream cheese: makes sauce silky and creamy, mostly fat and fewer nutrients, very indulgent
• Sharp cheddar: sharp, salty, melty, good protein and calcium but adds sodium
• Milk: thins sauce, adds calcium and protein, use lower fat for lighter dish
• Onion and garlic: build savory foundation, some fiber and antioxidants, make it taste homey
• Taco seasoning: smoky, earthy spices that boost flavor, watch the salt

Ingredient Quantities

• 1 lb ground beef (i usually grab 80/20 for more flavor)
• 12 oz pasta (penne, shells or rotini work great)
• 1 (10 oz) can RoTel diced tomatoes with green chiles, undrained
• 8 oz cream cheese, softened (room temp is easiest, yes i forget sometimes)
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup milk (whole or 2%, add more if you want it saucier)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil (or whatever neutral oil you got)
• 1 tbsp taco seasoning (or 1 tsp chili powder + 1 tsp cumin if you like)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup beef broth or reserved pasta cooking water, optional for thinning sauce
• 2 tbsp chopped fresh cilantro or sliced green onions, optional for garnish

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz pasta (penne, shells or rotini) 1-2 minutes less than package directions for al dente; reserve 1/4 cup pasta cooking water or 1/4 cup beef broth and then drain the pasta.

2. While the pasta cooks heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 lb ground beef (i usually grab 80/20 for more flavor) and brown, breaking it up with a spoon; sprinkle 1 tbsp taco seasoning (or 1 tsp chili powder + 1 tsp cumin), 1 tsp kosher salt and 1/2 tsp black pepper as it cooks. If there’s a ton of fat drain most but leave a tablespoon for flavor.

3. Add 1 small finely chopped yellow onion and 2 cloves minced garlic to the beef and cook about 3-4 minutes until the onion is translucent and everything smells good.

4. Pour in 1 (10 oz) can RoTel diced tomatoes with green chiles, undrained, stir and let it simmer a minute to combine and deglaze the pan; if the pan’s getting sticky add a splash of the reserved pasta water or beef broth.

5. Lower heat to medium-low and add 8 oz cream cheese (softened and cut into chunks) plus 1/2 cup milk; stir continuously until the cream cheese melts into a smooth sauce. Tip: if your cream cheese is cold microwave it 10-20 seconds so it blends easier, and avoid boiling or the sauce can separate.

6. Stir in about 1 cup of the 1 1/2 cups shredded sharp cheddar until melted and smooth; reserve the remaining 1/2 cup for topping. If the sauce seems too thick thin it with up to the reserved pasta water or the 1/4 cup beef broth, a tablespoon at a time, or add a splash more milk for creaminess.

7. Add the drained pasta to the skillet and toss gently to coat everything evenly; if your skillet is too small move everything to the pasta pot to combine. Taste and adjust salt and pepper.

8. Sprinkle the reserved 1/2 cup cheddar over the pasta, cover for 1-2 minutes to melt the cheese, then give it one final stir. Tip: keeping the heat low prevents the dairy from getting grainy.

9. Serve hot topped with 2 tbsp chopped fresh cilantro or sliced green onions. Leftovers thicken in the fridge but reheat with a splash of milk or water to loosen up, and it keeps 3-4 days.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or mesh strainer to drain pasta
3. Large skillet or sauté pan with lid for browning beef and finishing the sauce
4. Wooden spoon or heatproof spatula to break up beef and stir
5. Chef’s knife for chopping onion, garlic and cilantro
6. Cutting board
7. Measuring cups and measuring spoons
8. Can opener and a rubber spatula to scrape the cream cheese into the sauce

FAQ

Creamy Rotel Pasta With Ground Beef Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken 1:1; theyre leaner so brown with 1 tbsp oil or add a splash of beef broth to boost flavor.
• Cream cheese: use Neufchatel 1:1 for lower fat, or replace with 1 cup ricotta plus 2 tbsp sour cream for a lighter creamy texture.
• Sharp cheddar: substitute Monterey Jack, Colby Jack or a Mexican cheese blend 1:1; if milder, add a little extra salt for punch.
• Milk: use half and half or heavy cream for a richer sauce, or use reserved pasta cooking water or beef broth to thin without changing taste.

Pro Tips

– Cook the pasta until just shy of done, about 1 to 2 minutes less than package directions, and save a 1/4 cup of that starchy cooking water. That tiny bit of water does magic for loosening and glossy-ing the sauce without watering it down.

– Brown the beef good, let some fond form on the pan, then drain most but not all the fat — leave about a tablespoon for flavor. Using 80/20 adds extra taste, but if theres too much oil, blot with a paper towel instead of tossing all the flavor.

– Make the cream cheese easy to blend: cut into chunks and let it warm on the counter or zap it for 10 to 20 seconds in the microwave. Keep the heat low when you melt it into the milk so the sauce stays smooth; high heat will make dairy get grainy or separate.

– If the sauce gets too thick, thin it slowly with reserved pasta water or a splash of milk, one tablespoon at a time. Also shred your own cheddar from a block if you can — pre-shredded packs have anti-caking stuff that stops it from melting as silky.

– When serving or reheating, cover the pan for 1 to 2 minutes to help the top cheese melt, and always loosen leftovers with a splash of milk or water before reheating. Taste and adjust salt after you add the tomatoes and cheese, because flavors change as it cooks.