Description
Creamy Rotel Pasta with Ground Beef is a flavorful and hearty one-pan dish combining al dente pasta, savory ground beef, and a zesty tomato-based sauce enriched with sour cream and Parmesan. This easy stovetop recipe balances spicy Rotel tomatoes and chili powder with creamy sour cream, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta and Sauce Base
- 12 oz dry pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 can (10 oz / 300g) Rotel tomatoes
- ½ cup beef broth
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
Meat
- 1 pound lean ground beef
Finishing Touches
- 2 tablespoons fresh parsley, finely chopped
- ⅓ cup Parmesan cheese, grated
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions. Reserve 1 cup of the pasta water before draining to use later for loosening the sauce.
- Sauté Aromatics: While the pasta cooks, heat a wide, heavy skillet over medium-high heat. Add olive oil, then the diced onion and garlic. Cook for 3-4 minutes, stirring often, until the onion is soft and beginning to turn golden.
- Brown the Ground Beef: Add the ground beef to the skillet and break it up with your spoon. Season with salt and freshly ground black pepper. Cook about 5 minutes until the meat loses its pink color and starts to brown. Drain excess fat if necessary.
- Add Tomato Paste and Spices: Stir in the tomato paste and cook for 1 minute to deepen flavor. Sprinkle in chili powder and cook for an additional 30 seconds to release its aroma.
- 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.
- Incorporate Sour Cream Off Heat: Reduce heat to low and remove skillet from heat. Whisk in the sour cream until the sauce is smooth. Return skillet to low heat and warm gently without boiling to prevent the sour cream from splitting. Adjust seasoning with salt and pepper.
- Toss Pasta in Sauce: Add the drained pasta into the skillet and toss well to coat thoroughly. If the pasta looks dry, add a splash of the reserved pasta water to loosen the sauce.
- Add Fresh Herbs and Cheese: Stir in the chopped fresh parsley, then sprinkle grated Parmesan cheese. Give everything a final toss and serve immediately, optionally adding extra Parmesan on top.
Notes
- Use as much of the reserved pasta water as needed to make the sauce cling perfectly to the pasta.
- Add sour cream off the heat to keep the sauce smooth and prevent it from splitting.
- This dish can be customized with additional vegetables like bell peppers or spinach for more nutrition.
- Lean ground beef is recommended to minimize excess fat, but ground turkey or chicken can be used as alternatives.
Keywords: Rotel pasta, creamy pasta, ground beef pasta, easy dinner, stovetop pasta, comfort food, Tex-Mex pasta