Creamy Rotel Pasta with Ground Beef
A hearty, cheese-laden pasta dish featuring Rotel (diced tomatoes with green chilies), ground beef, and a creamy cheese sauce. Ready in 30 minutes with pantry staples for effortless weeknights.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 lb ground beef
1 (10 oz) can Rotel (diced tomatoes with green chilies)
4 oz medium pasta (uncooked)
1 cup cheddar cheese, shredded
1/2 cup milk
1/2 cup condensed cream of mushroom soup
1 tbsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp oregano
2 tbsp butter
1 cup grated Parmesan cheese (optional)
Fresh cilantro (garnish)
Instructions
Cook pasta al dente; drain.
Brown ground beef with garlic powder, onion powder, cumin, pepper, and oregano until lightly browned; drain fat.
Add Rotel to牛肉 mixture; simmer 5 minutes.
Mix in milk, cream of mushroom soup, cheddar cheese, and 1 cup pasta; cook until sauce thickens.
Stir in remaining pasta; serve topped with Parmesan and cilantro.
Notes
Use 100% vegetable soup substitute if avoiding animal products
Prefer mild chilies? Blanche Rotel before adding
Skip meat for a vegetarian version using pasta and Rotel base
Find it online: https://cookingwithramsay.com/rotel-pasta-ground-beef-recipe/