Description
A quick and satisfying weeknight dinner featuring creamy rotini pasta and zesty ground beef with Rotel diced tomatoes.
Ingredients
Scale
- 1 lb (450g) ground beef
- 2 cups (200g) uncooked rotini pasta
- 1 can (10 oz/283g) Rotel diced tomatoes with green chilies (mild or hot)
- 1 cup (240ml) beef broth or water
- 1½ cups (180g) shredded cheddar cheese (or cheese blend)
- 4 oz (115g) cream cheese, cubed
- ½ cup (120ml) heavy cream or milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil (if needed)
- 1 tsp paprika or taco seasoning (optional)
- Salt and black pepper, to taste
- Optional garnish: chopped parsley, sliced green onions, extra shredded cheese
Instructions
- Cook the Pasta: Boil salted water, add rotini pasta, and cook until al dente. Drain and set aside.
- Brown the Beef: In a skillet, cook ground beef over medium heat until browned. Drain excess grease if necessary.
- Sauté Onion and Garlic: Add olive oil if needed; sauté onion for 3-4 minutes, then add garlic and cook for 1 minute.
- Add Rotel and Seasonings: Stir in Rotel tomatoes, paprika or taco seasoning (if using), and beef broth. Simmer gently.
- Add Creamy Ingredients: Mix in cream cheese and heavy cream; simmer for 3-5 minutes until smooth.
- Combine Pasta and Cheese: Add cooked rotini and shredded cheddar, stirring until well mixed and coated with sauce.
- Simmer and Serve: Cook on low heat for 2-3 minutes more, adjusting seasoning with salt and pepper. Garnish as desired before serving hot.
Notes
Great for leftovers! Adjust the spice level by using mild or hot Rotel and customizing the cheese blend.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg