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Creamy Rotel Pasta with Ground Beef Recipe

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★★★★★

4.8 from 148 reviews

This Creamy Rotel Pasta with Ground Beef is a flavorful and comforting dish that combines tender pasta with a rich, slightly spicy tomato sauce, creamy sour cream, and savory ground beef. Enhanced with garlic, onion, chili powder, fresh parsley, and Parmesan cheese, it delivers a deliciously balanced meal perfect for weeknights or casual gatherings.

Ingredients

Scale

Pasta

  • 12 oz dry pasta

Sauce and Beef

  • 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 with green chilies)
  • ½ cup beef broth

Finishing Touches

  • 1 cup sour cream
  • 2 tablespoons fresh parsley, finely chopped
  • ⅓ cup Parmesan cheese, grated
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the dry pasta and cook according to package instructions until just al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Sauté Onion and Garlic: While the pasta cooks, heat a wide, heavy skillet over medium-high heat. Add the olive oil, then the diced onion and chopped garlic. Cook for 3-4 minutes, stirring frequently, until the onion is soft and beginning to turn golden.
  3. Cook the Ground Beef: Add the lean ground beef to the skillet and break it up with a spoon. Season with salt and freshly ground black pepper. Cook for about 5 minutes, until the beef loses its pink color and develops some browning. Drain excess fat if necessary.
  4. Add Tomato Paste and Spices: Stir in the tomato paste and cook for one minute to deepen its flavor. Then sprinkle the chili powder and cook for an additional 30 seconds, stirring occasionally.
  5. Simmer with Rotel and Broth: Pour in the Rotel tomatoes with their juices and the beef broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan. Let it cook for 5 minutes until slightly thickened.
  6. Incorporate Sour Cream: Reduce heat to low and remove the skillet from the heat. Whisk in the sour cream until the sauce is smooth. Return the pan to low heat to gently warm the sauce through, being careful not to let it boil to prevent the sour cream from splitting. Taste and adjust seasoning with salt and pepper.
  7. Toss Pasta with Sauce: Add the drained pasta to the skillet and toss well to coat in the sauce. If the sauce seems too thick or dry, loosen it with a splash of the reserved pasta water.
  8. Finish and Serve: Stir in the chopped fresh parsley, then sprinkle the grated Parmesan cheese over the pasta. Give everything a final gentle toss and serve immediately, optionally topped with extra Parmesan cheese.

Notes

  • Reserve pasta water to adjust sauce consistency and help it cling well to the pasta.
  • Add sour cream off the heat to keep the sauce creamy and smooth, preventing curdling or splitting.
  • You can substitute ground turkey or chicken for a leaner protein alternative.
  • For a spicier kick, add extra chili powder or some cayenne pepper to taste.
  • Use freshly grated Parmesan for best flavor and texture.

Keywords: Rotel pasta, creamy pasta, ground beef pasta, easy dinner, one-pot pasta, chili powder pasta, sour cream pasta sauce

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