Creamy Rotel Pasta Beef (Print Version)
# Ingredients:
01 -
450 g ground beef
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
1 can (283 g) Rotel tomatoes with green chilies, undrained
05 -
1 can (298 g) condensed cream of mushroom soup
06 -
240 ml heavy cream
07 -
240 g shredded cheddar cheese
08 -
340 g pasta (penne or rotini recommended)
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
15 ml olive oil
12 -
30 g green onions, chopped (optional, for garnish)
# Instructions:
01 -
In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
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.
03 -
Add the ground beef to the skillet, cooking until browned and cooked through. Drain any excess fat.
04 -
Stir in the can of Rotel tomatoes and cream of mushroom soup into the skillet, mixing well with the beef mixture.
05 -
Pour in heavy cream and bring the mixture to a simmer, allowing it to reduce slightly and thicken for about 5 minutes.
06 -
Add the shredded cheddar cheese to the skillet, stirring constantly until the cheese has melted and the sauce is creamy.
07 -
Season with salt and pepper to taste.
08 -
Add the cooked pasta to the creamy sauce, tossing gently to combine until pasta is evenly coated.
09 -
Serve hot, garnished with chopped green onions if desired.
# Notes:
01 -
For extra heat, consider adding a dash of cayenne pepper or red chili flakes to the sauce.
02 -
You can substitute turkey or chicken for the ground beef for a lighter option.
03 -
Use different types of cheese such as Monterey Jack or Pepper Jack for varied flavors.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.