Description
Rotel Pasta with Ground Beef is an easy and quick weeknight dinner that brings together simple pantry staples for one of the best comfort food ideas to keep on repeat. This healthy inspired pasta dish uses seasoned beef tender noodles and creamy cheesy sauce for a filling meal prep option or casual potluck favorite. It is simple enough for busy nights and hearty enough to serve when you need the best family dinner without extra fuss.
Ingredients
- 1 pound ground beef
- 1 small and diced yellow onion
- 3 cloves and minced garlic
- 1 can and 10 ounces Rotel diced tomatoes with green chiles
- 2 cups beef broth
- 1 cup whole milk
- 8 ounces short pasta
- 4 ounces and cubed cream cheese
- 1 1/2 cups and shredded sharp cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons and chopped fresh parsley
Instructions
- The ground beef starts out in loose pink crumbles and then turns deeply browned as it cooks with the diced onion. The onion softens and becomes glossy while the pieces shrink and tuck into the beef for a more blended texture. By the end of this step the mixture looks savory and slightly uneven with browned bits scattered throughout and softened onion pieces nestled between the crumbles.
- Once the Rotel and spices are added the pan shifts from a dry beef mixture to a saucy red base with visible tomato pieces and green chile bits. The crumbles become coated and the overall color deepens with a rusty orange red look. This step brings a clear texture change because the mixture goes from separate pieces to a more connected and glossy filling with juices pooling lightly around the beef.
- The dry pasta gets folded into the liquid with broth and milk and then gradually softens as it absorbs the sauce. The noodles go from pale and firm to plump and tender while the liquid reduces and clings more closely to the pasta. This is the biggest structure change in the recipe because the dish moves from a loose meat sauce to a hearty pasta mixture with noodles spread unevenly through the pan.
- The cubes of cream cheese soften first and then disappear into the hot pasta while shredded cheddar melts in streaks across the surface. The sauce turns thicker and creamier and the color shifts from bright red to a richer orange red. You will see uneven melted patches and soft glossy strands of cheddar throughout which gives the dish that homemade look everyone loves.
- The finished pasta lands on the plate in a loose natural pile with beef and noodles layered unevenly and melted cheese still visible in patches. A light scatter of parsley adds fresh green contrast over the warm orange red sauce. This final step shows the full finished dish with creamy coating and browned bits and natural imperfections that make it look like a real family dinner instead of a styled display.
Notes
Pro Tips:
- Use freshly shredded cheddar so it melts more smoothly into the sauce.
- Dice the onion fairly small so it softens quickly and blends into the beef.
- Stir the pasta a few times while it simmers so the noodles cook evenly in the sauce.
- Add a splash of extra broth at the end if you want a looser creamier finish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills and the flavors get even better by the next day. To reheat add a splash of milk or broth and warm until creamy again. You can also portion it into meal prep containers for quick lunches through the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving