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Creamy Rotel Beef Pasta
Isabella

Creamy Rotel Beef Pasta

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Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil if needed
  • 12 oz penne or rotini pasta
  • 1 can 10 oz Rotel diced tomatoes with green chilies undrained
  • 8 oz Velveeta cheese cubed
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon chili powder optional
  • ½ cup reserved pasta water as needed
  • Fresh parsley chopped for garnish

Method
 

  1. Cook pasta in salted boiling water according to the package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. Brown the ground beef in a large skillet over medium-high heat for 6–8 minutes. Drain excess grease if needed.Beef
  3. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic, paprika, onion powder, garlic powder, salt, and pepper. Cook for 30 seconds.
  4. Add the undrained Rotel tomatoes and simmer for 2–3 minutes.
  5. Reduce the heat to low. Stir in the heavy cream, milk, and cubed Velveeta until the cheese melts.
  6. Add the cheddar cheese, Italian seasoning, and optional chili powder. Stir until smooth.
  7. Add the cooked pasta and toss until coated. Add reserved pasta water as needed to adjust the sauce.
  8. Simmer gently for 1–2 minutes. Garnish with fresh parsley and serve hot.