Description
A hearty and flavorful rigatoni pasta dish featuring ground beef, creamy cheese sauce, and spicy Rotel tomatoes.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
- 1 can (15 oz) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 pound rigatoni pasta, cooked according to package directions
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
Instructions
- Brown ground beef with chopped onion in a large skillet over medium heat. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in undrained Rotel diced tomatoes and green chilies, tomato sauce, chili powder, and cumin.
- Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Reduce heat to low. Stir in shredded cheddar cheese, Monterey Jack cheese, and heavy cream until cheese is melted and sauce is creamy.
- Add cooked rigatoni pasta to the skillet and toss to coat with the sauce.
- Serve hot.
Notes
- For a spicier dish, use a can of Rotel with jalapeños.
- Add a pinch of red pepper flakes for extra heat.
- Garnish with fresh cilantro or parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: creamy beef rigatoni, cheesy pasta, beef dinner, Rotel pasta, one-pot pasta, comfort food