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Creamy Rotel Pasta with Ground Beef Recipe

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4 from 14 reviews

This creamy Rotel pasta with ground beef is a comforting and flavorful dish perfect for weeknight dinners. Featuring tender pasta mixed with a savory tomato and chili-infused beef sauce, enriched with sour cream and Parmesan cheese for a luscious texture and taste.

Ingredients

Pasta

  • 12 oz dry pasta
  • 1 cup reserved pasta water
  • Salt (for pasta water)

Beef Sauce

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 4 garlic cloves, finely chopped
  • 1 pound lean ground beef
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 can (10 oz / 300g) Rotel tomatoes (diced tomatoes and green chilies)
  • 1/2 cup beef broth
  • Salt and freshly ground black pepper to taste

Finishing

  • 1 cup sour cream
  • 2 tablespoons fresh parsley, finely chopped
  • 1/3 cup Parmesan cheese, grated

Instructions

  1. Cook Pasta: Bring a large pot of well-salted water to a rolling boil. Add the dry pasta and cook according to package directions until just al dente. Reserve 1 cup of pasta water before draining the pasta and set aside.
  2. Sauté Aromatics: While pasta cooks, heat a wide, heavy skillet over medium-high heat. Add olive oil followed by diced onion and chopped garlic. Stir frequently and cook for 3-4 minutes until onions become soft and begin to turn golden.
  3. Cook Ground Beef: Add the ground beef to the skillet and break it apart with a spoon. Season lightly with salt and black pepper. Continue cooking for about 5 minutes until the beef loses its pink color and starts to brown. Drain excess fat if needed.
  4. Add Tomato Paste and Spices: Stir in tomato paste and cook for 1 minute to deepen flavor. Sprinkle in chili powder and cook for an additional 30 seconds to bloom the spices.
  5. Simmer Sauce: Pour in the Rotel tomatoes with their juices and the beef broth. Bring to a gentle simmer while scraping up any browned bits from the pan bottom. Let the sauce simmer for 5 minutes until it slightly thickens.
  6. Add Sour Cream: Reduce heat to low and remove skillet from heat. Whisk in the sour cream until sauce is smooth and creamy. Return the skillet to low heat and warm through gently without boiling to prevent curdling. Adjust salt and pepper to taste.
  7. Combine Pasta and Sauce: Add the drained pasta directly into the skillet. Toss well to coat all pasta with the creamy sauce. If the mixture appears too dry, loosen it by adding a splash of the reserved pasta water.
  8. Finish and Serve: Stir in the finely chopped fresh parsley followed by the grated Parmesan cheese. Give everything a final toss and serve immediately, optionally garnished with extra Parmesan cheese.

Notes

  • Be careful not to boil the sauce after adding sour cream to prevent it from splitting.
  • Reserve pasta water to adjust sauce consistency as needed.
  • Use lean ground beef for less grease and a healthier dish.
  • Chili powder adds a mild smoky heat, adjust amount to taste if you prefer spicier.
  • Fresh parsley enhances the flavor and adds a fresh green touch.

Find it online: https://yumntasty.com/creamy-rotel-pasta-with-ground-beef-recipe/