Creamy Rotel Pasta with Ground Beef
Indulge in a 20-minute spicy comfort food miracle with this Creamy Rotel Pasta with Ground Beef, a velvety, one-pot masterpiece designed for the ultimate busy weeknight. This dish transforms humble ground beef and zesty Rotel tomatoes into a restaurant-quality meal, with a rich, cheesy cream sauce that perfectly lacquers every tube of tender penne pasta.
Ingredients
- 1 lb lean ground beef
- 12 oz penne pasta
- 1 can 10 oz Rotel diced tomatoes with green chilies
- 1 cup heavy cream
- 1.5 cups shredded cheese cheddar or pepper jack
- 3 cloves garlic minced
- 1 medium onion diced
- 2 cups beef broth
- ¼ cup fresh basil chopped
- Salt and black pepper to taste
Instructions
- Brown: In a large deep skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
- Sauté: Add onions and garlic to the pan. Sauté for 3–4 minutes until softened.
- Simmer: Stir in the dry penne, beef broth, and Rotel tomatoes. Bring to a boil, then reduce heat and simmer for 10–12 minutes until pasta is tender.
- Finish: Stir in the heavy cream and shredded cheese until the sauce is velvety and smooth.
- Serve: Garnish with fresh basil and serve immediately while hot and glossy.