Description
A creamy and flavorful pasta dish with ground beef and Rotel tomatoes.
Ingredients
Scale
- 1 lb penne pasta
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- ½ cup heavy cream
- 4 oz cream cheese, cubed and softened
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh chopped cilantro or parsley, for garnish
Instructions
- Cook penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat, until browned and onions are soft (5–7 minutes).
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Rotel tomatoes, beef broth, heavy cream, cream cheese, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens and cream cheese melts.
- Reduce heat to low and stir in shredded cheddar cheese until smooth.
- Add cooked pasta and toss until fully coated in the creamy sauce.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
- For extra heat, add a pinch of red chili flakes.
- Cream cheese should be fully softened to avoid lumps.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 30 g
Keywords: Rotel Pasta, creamy pasta, ground beef pasta