Rotel Pasta
Rotel Pasta is a quick and satisfying dish featuring seasoned ground beef, zesty Rotel tomatoes, creamy cheese, and hearty pasta, making it perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef can be substituted with black beans or lentils for a vegetarian option
- 1 can Rotel tomatoes use hot version for extra spice
- 1 cup pasta (such as rotini or penne) any type of pasta can be used
- 2 cups shredded cheese (cheddar or Monterey Jack) can adjust cheese type for different flavors
- 1 cup beef broth can substitute with chicken or vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Optional Toppings
- sour cream for added creaminess
- green onions chopped
- cilantro for garnish
Instructions
Preparation
- In a skillet, brown the ground beef over medium heat, then drain the fat.
- Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- Transfer the beef mixture to a crockpot.
Cooking
- Add the Rotel tomatoes, beef broth, and uncooked pasta to the crockpot, stirring to combine.
- Cover and cook on low for 2-3 hours or until the pasta is tender.
- Stir in the shredded cheese until melted and mixed well.
- Season with salt and pepper to taste.
Serving
- Serve Rotel Pasta warm in bowls, topped with sour cream, green onions, or cilantro as desired.
Notes
To store leftovers, let cool and place in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Thaw before reheating.