Description
A comforting and easy one-pot meal featuring rich creaminess, bright tomatoes, and hearty ground beef.
Ingredients
- 1 lb ground beef (lean)
- 12 oz pasta (penne, shells, or your favorite)
- 1 (10 oz) can Rotel (diced tomatoes and green chiles)
- 1 cup heavy cream or half-and-half
- 1 cup beef broth (low-sodium)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the beef: In a large skillet or Dutch oven over medium-high heat, add olive oil, then the ground beef. Cook until no pink remains, breaking it into small pieces. Season with salt, pepper, paprika, and cumin. Drain excess fat if needed.
- Sauté aromatics: Push the beef to the side, add chopped onion to the pan, and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Add liquids and pasta: Pour in the beef broth and canned Rotel (with juices). Bring to a simmer, then add the pasta. Stir to combine and cover. Reduce heat to medium-low and cook according to pasta package directions, stirring occasionally.
- Make it creamy: When pasta is al dente and most liquid is absorbed, stir in heavy cream and shredded cheddar. Cook for a minute more until the cheese melts into a silky sauce. Taste and adjust seasoning.
- Serve: Garnish with fresh parsley and an extra sprinkle of cheese. Serve hot with crusty bread or a simple green salad.
Notes
For a lighter sauce, substitute half-and-half for cream. Use pre-chopped onions to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American