Description
A hearty and flavorful pasta dish combining ground beef, Rotel tomatoes, and a rich, creamy cheese sauce for the ultimate comfort food meal.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 12 oz pasta (penne or rotini recommended)
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 green onions, chopped (optional, for garnish)
Instructions
1. In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. 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.
3. Add the ground beef to the skillet, cooking until browned and cooked through. Drain any excess fat.
4. Stir in the can of Rotel tomatoes and cream of mushroom soup into the skillet, mixing well with the beef mixture.
5. Pour in heavy cream and bring the mixture to a simmer, allowing it to reduce slightly and thicken for about 5 minutes.
6. Add the shredded cheddar cheese to the skillet, stirring constantly until the cheese has melted and the sauce is creamy.
7. Season with salt and pepper to taste.
8. Add the cooked pasta to the creamy sauce, tossing gently to combine until pasta is evenly coated.
9. Serve hot, garnished with chopped green onions if desired.
Notes
For extra spice, use hot Rotel tomatoes or add a pinch of red pepper flakes. Substitute ground turkey or sausage for a different twist. Leftovers reheat well for next-day meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg