Description
A rich and creamy Rotel pasta dish combining tender penne pasta with savory ground beef, spicy diced tomatoes with green chilies, and a luscious cheese sauce made from cream cheese, cheddar, and heavy cream. Perfectly spiced and hearty, it’s a comforting meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Meat and Vegetables
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 2 cans (10 ounces each) Rotel (diced tomatoes with green chilies), undrained
- 1 cup beef broth
- 2/3 cup heavy whipping cream
Dairy
- 5 ounces cream cheese
- 2 cups freshly grated cheddar cheese (or any preferred cheese)
Seasonings and Others
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Garnish (Optional)
- Freshly chopped cilantro
- Slices of jalapeno
Instructions
- Cook pasta: Boil a large pot of salted water and cook the penne pasta until al dente following package instructions. Drain the pasta and set aside.
- Brown beef and sauté onion: In a large deep skillet or pot, cook the ground beef and diced onion over medium-high heat. Crumble the beef and cook until no longer pink and the onion is soft, about 8 minutes. Add minced garlic and cook for about 30 seconds until fragrant.
- Add liquids and spices: Stir in undrained Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, paprika, cumin, salt, and pepper.
- Thicken sauce: Mix cornstarch and water in a small bowl until smooth, then add to the sauce. Bring the mixture to a simmer, reduce heat to medium-low, and stir continuously until cream cheese melts and sauce thickens, about 10 minutes.
- Add cheddar cheese: Stir in the shredded cheddar cheese until fully melted into the sauce.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet and toss to coat thoroughly with the creamy sauce.
- Serve: Serve warm topped with freshly chopped cilantro and optional jalapeno slices. Enjoy your creamy, flavorful Rotel pasta!
Notes
- Make sure not to overcook the pasta; al dente texture is best to avoid mushiness once combined with sauce.
- Use freshly grated cheddar cheese for better melting and enhanced flavor.
- Adjust chili powder and jalapeno slices to your preferred spice level.
- This dish can be doubled easily to feed a larger crowd.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
