If you ever find yourself craving something that perfectly blends comforting creaminess with a little spicy kick, then this Creamy Rotel Pasta with Ground Beef is destined to become your new favorite dinner staple. Picture tender pasta bathed in a velvety sauce made from Rotel tomatoes with green chilies, combined with savory ground beef and gooey cheddar cheese. This dish strikes the perfect harmony between bold flavors and cozy textures, making it an ideal weeknight meal that feels special without any fuss. Plus, it’s a great way to turn simple pantry ingredients into a satisfying, crowd-pleasing feast.

Creamy Rotel Pasta with Ground Beef Recipe - Recipe Image

Ingredients You’ll Need

The charm of this Creamy Rotel Pasta with Ground Beef lies in its straightforward but flavorful ingredients. Each one plays a crucial role—from the hearty ground beef adding richness, to the Rotel tomatoes bringing that signature tangy zest, to the cheddar cheese which gives it irresistible gooeyness. The combination keeps things both delicious and visually inviting.

1 lb ground beef: Provides a savory, meaty base that adds protein and depth of flavor.
1 medium onion, diced: Adds sweetness and aroma when sautéed to build the dish’s flavor foundation.
2 cloves garlic, minced: Infuses the sauce with a warm, fragrant punch.
1 can (10 oz) Rotel tomatoes with green chilies, undrained: Brings a subtle spicy tang and vibrant color.
1 can (10.5 oz) condensed cream of mushroom soup: Adds creamy earthiness and helps thicken the sauce.
1 cup heavy cream: Creates that luscious, smooth texture that makes this pasta truly indulgent.
2 cups shredded cheddar cheese: Melts perfectly to give a sharp and gooey finish.
12 oz pasta (penne or rotini recommended): The ideal pasta shapes to hold onto the creamy sauce in every bite.
Salt and pepper to taste: Essential for seasoning and bringing all flavors together.
1 tbsp olive oil: Used to sauté veggies and build flavor without weighing the dish down.
2 green onions, chopped (optional, for garnish): Adds a fresh, mild onion flavor and nice pop of green color.

How to Make Creamy Rotel Pasta with Ground Beef

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your pasta—penne or rotini work beautifully—until it’s just al dente. This ensures it has a little bite to hold up well when tossed in the creamy sauce later. Drain it and set aside so it’s ready to soak up all the delicious flavors you’ll add next.

Step 2: Sauté Onions and Garlic

In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and minced garlic. Sauté until the onion turns translucent and the garlic releases its irresistible fragrance—about 3 minutes. This step is key to creating a savory flavor base that complements the richness of the ground beef.

Step 3: Brown the Ground Beef

Add the ground beef to the skillet with your softened onions and garlic. Cook it until it’s no longer pink and nicely browned. Browning the meat intensifies its flavor, bringing a satisfying, hearty taste to the dish. Once cooked, drain the excess fat to keep the sauce rich but not greasy.

Step 4: Combine Rotel Tomatoes and Mushroom Soup

Stir the undrained can of Rotel tomatoes with green chilies and the condensed cream of mushroom soup into the browned beef mixture. This combination brings a fantastic creaminess infused with a subtle spicy zing, which gives this dish its signature character.

Step 5: Add Heavy Cream and Simmer

Pour in the heavy cream and bring the whole mixture to a gentle simmer. Let it cook for about 5 minutes so the sauce can thicken slightly and all the flavors meld together. This simmering step turns the mix into a beautifully rich and silky sauce.

Step 6: Melt in the Cheddar Cheese

Stir in the shredded cheddar cheese slowly, keeping the mixture moving to help it melt evenly. The cheese adds that irresistible gooey texture and sharp flavor that makes this pasta dish truly indulgent and comforting in every forkful.

Step 7: Season and Combine with Pasta

Add salt and freshly cracked pepper to taste to bring all the flavors into perfect balance. Then gently fold in the cooked pasta, making sure every piece is coated with the luscious sauce. You want each bite to be packed with that creamy, cheesy goodness and just the right amount of spice.

How to Serve Creamy Rotel Pasta with Ground Beef

Garnishes

For a fresh and colorful finish, sprinkle chopped green onions over the top right before serving. The subtle crispness and mild onion flavor brighten up the dish and add a lovely contrast to its creamy richness. A handful of fresh parsley or a sprinkle of crushed red pepper flakes can also add flair if you’re feeling adventurous.

Side Dishes

This dish is hearty on its own but pairs wonderfully with simple sides like a crisp green salad or roasted vegetables to lighten the meal. Garlic bread or warm dinner rolls also complement the creamy sauce perfectly, offering something to soak up every last bit from your plate.

Creative Ways to Present

For a fun twist, serve this Creamy Rotel Pasta with Ground Beef in individual mini casserole dishes or even stuffed inside bell peppers. You could also turn it into a layered pasta bake by mixing the pasta with the sauce and topping it with extra cheese before baking until bubbly and golden. Presentation can elevate the dish from casual weeknight to a festive table centerpiece.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The Creamy Rotel Pasta with Ground Beef will keep well for about 3 to 4 days, making it a perfect candidate for quick next-day lunches or dinners.

Freezing

This dish freezes nicely too! Allow the pasta to cool completely, then transfer it to a freezer-safe container. You can freeze it for up to 2 months. Just be mindful that the texture of the pasta might soften slightly upon thawing, but the flavors will still be fantastic.

Reheating

When ready to enjoy again, reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking or overheating. Adding a splash of milk or cream can help restore some of the original creaminess if the sauce has thickened too much in the fridge.

FAQs

Can I use a different type of ground meat?

Absolutely! While ground beef is classic in this recipe, ground turkey or chicken can work as a leaner alternative. Just keep in mind that the flavor may vary slightly, and you might want to add an extra pinch of seasoning to compensate.

Is there a vegetarian version of Creamy Rotel Pasta with Ground Beef?

Yes, you can swap out the ground beef for plant-based meat crumbles or even sautéed mushrooms for a meaty texture. Using vegetable broth and a vegetarian cream of mushroom soup will keep it completely meat-free without sacrificing richness.

Can I make this recipe spicier?

For sure! Adding more green chilies, a dash of cayenne pepper, or some diced jalapeños when you add the Rotel tomatoes will turn up the heat. Just adjust according to your spice tolerance to keep it enjoyable.

What’s the best pasta to use in this recipe?

Penne or rotini are ideal because their ridges and hollow shapes catch the creamy sauce beautifully. However, you can use other pasta shapes you have on hand, like elbow macaroni or shells, and it will still be delicious.

Can I prepare parts of this dish ahead of time?

Definitely! You can cook your pasta and brown the ground beef mixture a day ahead. Store them separately and combine with the sauce and cheese when you’re ready to serve, which makes your mealtime even faster.

Final Thoughts

This Creamy Rotel Pasta with Ground Beef is the kind of dish that feels like a warm hug after a long day—comforting, flavorful, and downright satisfying. It’s simple enough for busy weeknights but special enough to share with family or friends. Trust me, once you try it, you’ll wonder how you ever lived without this creamy, cheesy, slightly spicy pasta in your recipe collection. Go ahead, give it a whirl and enjoy every delicious bite!

Creamy Rotel Pasta with Ground Beef Recipe

★★★★★

4.9 from 8 reviews

Author: Hugo
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

A rich and comforting Creamy Rotel Pasta with Ground Beef combines tender pasta with a flavorful blend of ground beef, Rotel tomatoes, cream of mushroom soup, and cheddar cheese, creating a deliciously cheesy and slightly spicy meal perfect for a cozy dinner.

Instructions

Cook Pasta: In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
Cook Ground Beef: Add the ground beef to the skillet, cooking until browned and cooked through. Drain any excess fat.
Add Rotel and Soup: Stir in the can of Rotel tomatoes and cream of mushroom soup into the skillet, mixing well with the beef mixture.
Simmer with Cream: Pour in heavy cream and bring the mixture to a simmer, allowing it to reduce slightly and thicken for about 5 minutes.
Melt Cheese: Add the shredded cheddar cheese to the skillet, stirring constantly until the cheese has melted and the sauce is creamy.
Season: Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the cooked pasta to the creamy sauce, tossing gently to combine until pasta is evenly coated.
Serve: Serve hot, garnished with chopped green onions if desired.

Notes

Use penne or rotini pasta for the best sauce adherence.
For a spicier dish, add a pinch of red pepper flakes or hot sauce.
Make sure to drain excess fat after cooking ground beef to keep the dish from being too greasy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of cream or milk to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: American