Cheesy Rotel Beef Pasta

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet or deep pan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the ground beef to the pan. Cook, breaking it apart with a spoon, until fully browned and no longer pink. Drain excess fat if needed.
5. Stir in the paprika, chili powder, black pepper, and a pinch of salt. Let the spices bloom in the heat for about 1 minute.
6. Pour in the Rotel tomatoes with green chilies and the beef broth. Stir well and let the mixture simmer for 5–7 minutes, allowing the flavors to meld.
7. Reduce the heat to low and stir in the heavy cream and cream cheese. Mix until the sauce becomes smooth, creamy, and slightly thickened.
8. Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
9. Sprinkle in the cheddar and mozzarella cheeses, stirring gently until melted and gooey. The sauce should cling beautifully to the pasta.
10. Taste and adjust seasoning if needed. Remove from heat and let rest for 2–3 minutes before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Swap ground beef for ground turkey or chicken for a lighter version.
• Use pepper jack cheese instead of cheddar for extra heat.
• Add sautéed bell peppers or mushrooms for more vegetables.
• Make it baked by transferring the pasta to a baking dish, topping with extra cheese, and baking at 190°C (375°F) for 15 minutes.

Serving Suggestions