Description
A quick and creamy pasta dish made with seasoned ground beef, tender pasta, and zesty Rotel tomatoes, all smothered in a cheesy, flavorful sauce for an easy weeknight dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 12 oz pasta (penne, rotini, or shells)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies), undrained
- 1 (8 oz) block cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley or green onions for garnish (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned. Drain excess fat if needed.
- Stir in Rotel tomatoes with their juices, cream cheese, sour cream, and paprika. Cook until the mixture is smooth and heated through.
- Add shredded cheddar cheese and stir until melted.
- Combine cooked pasta with the sauce and mix well to coat.
- Season with salt and pepper to taste. Garnish with parsley or green onions if desired and serve hot.
Notes
- Use ground turkey or chicken for a lighter option.
- Choose mild or hot Rotel depending on spice preference.
- Great for meal prep—stores well in the fridge for up to 4 days.
- Add corn or black beans for extra texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg