Description
A rich, family-friendly skillet meal where tender pasta, seasoned ground beef, and Rotel tomatoes come together in a creamy, cheesy sauce with a subtle Tex-Mex kick.
Ingredients
- Penne pasta – 12 ounces
- Rigatoni pasta – 12 ounces (optional substitute for penne)
- Ground beef (85/15 lean) – 1 pound
- Yellow onion, diced – 1 small
- Garlic, minced – 3 cloves
- Rotel (diced tomatoes and green chiles, original or mild), undrained – 1 can (10 ounces)
- Chicken broth – 1 cup
- Heavy cream or half-and-half – 1 cup
- Velveeta cheese, cubed – 1 cup
- Cheddar cheese, shredded – 1 cup
- Sour cream – 1/2 cup
- Salt – 1 teaspoon
- Black pepper – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Chili powder – 1/2 teaspoon
- Paprika – 1/2 teaspoon
- Cayenne pepper – pinch (optional)
- Olive oil or neutral cooking oil – 1 tablespoon (if needed for browning)
- Fresh parsley or cilantro, chopped – 2 tablespoons (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook until just al dente according to package directions.
- Drain the cooked pasta, rinse lightly if desired, and set aside while you prepare the sauce.
- Heat a large, deep skillet over medium heat, add the ground beef, and cook while breaking it up with a spoon until it starts to brown.
- Stir in the diced onion and minced garlic, then continue cooking until the onion softens and the beef is fully browned.
- Drain any excess fat from the skillet to keep the sauce from becoming too greasy.
- Return the skillet to medium heat and stir in the Rotel, chicken broth, heavy cream or half-and-half, salt, pepper, garlic powder, onion powder, chili powder, paprika, and optional cayenne.
- Add the cubed Velveeta and shredded cheddar to the skillet, stirring frequently until the cheeses melt and the sauce becomes smooth and creamy.
- Reduce the heat to low and let the sauce simmer for a few minutes, stirring occasionally, until it slightly thickens.
- Fold the cooked pasta into the skillet, tossing gently until every piece is well coated in the creamy Rotel and ground beef sauce.
- Stir in the sour cream, taste the sauce, and adjust the seasoning with more salt, pepper, or chili powder as needed.
- Sprinkle chopped parsley or cilantro over the top for freshness, then serve the creamy Rotel pasta ground beef hot.
Notes
- For a milder flavor, use mild Rotel and skip the cayenne pepper.
- If you prefer a stronger cheese flavor, swap part of the Velveeta for extra sharp cheddar or Monterey Jack.
- To lighten the dish, use ground turkey and half-and-half instead of heavy cream, and reduce the total cheese by about one-third.
- Short pasta shapes like penne, rigatoni, or rotini work best because they hold the creamy sauce in their ridges and curves.
- Leftovers thicken as they sit, so add a splash of milk or broth when reheating to bring back the silky texture.
- Cook the pasta just to al dente so it does not become mushy when combined with the hot sauce and reheated later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 7
- Sodium: 980
- Fat: 35
- Saturated Fat: 17
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 115