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Rotel Pasta With Ground Beef on a plate
Andrew Fowler

Rotel Pasta With Ground Beef

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 garlic clove minced
  • 1 can 10 oz Rotel diced tomatoes and green chiles, with juices
  • 8 oz dry cavatappi
  • 2 1/2 cups low-sodium beef broth
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup water reserved as needed
  • 3 oz cream cheese softened and cubed
  • 1/4 cup whole milk

Method
 

  1. Brown beef and onion in a deep 12-inch saute pan over medium-high heat for 8 minutes, breaking it finely and cooking to 160°F. Drain excess fat and stir in garlic for 30 seconds.
  2. Add tomatoes and chiles with their juices, cavatappi, broth, salt and pepper and bring to a simmer.
  3. Cook uncovered over medium-low heat for 12 to 15 minutes, stirring every 2 minutes until pasta is tender. Add reserved water only as needed to prevent the sauce drying early.
  4. Lower the heat and stir in milk and cream cheese a few pieces at a time until fully melted, about 2 minutes, without boiling hard.
  5. Remove from heat and rest for 2 minutes, then serve while the sauce coats the corkscrews loosely.