Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (10 oz) Rotel tomatoes + green chilies, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 12 oz pasta (penne/rotini)
- 1 Tbsp olive oil
- Salt & pepper, to taste
- 2 green onions, chopped (optional garnish)
Instructions
- Cook Pasta – Boil salted water, cook pasta al dente, drain.
- Sauté Base – In large skillet, heat olive oil; sauté onion & garlic ≈ 3 min.
- Brown Beef – Add beef, cook until no pink remains; drain fat.
- Build Sauce – Stir in Rotel + mushroom soup; mix well.
- Cream & Simmer – Pour in heavy cream; simmer 5 min to thicken.
- Cheese It Up – Gradually melt in cheddar until smooth and creamy.
- Season – Salt, pepper (plus pinch of cayenne if you like heat).
- Combine – Fold pasta into sauce until evenly coated.
- Serve – Plate hot, garnish with green onions, enjoy!
Notes
- Don’t Overcook Pasta: Stick to al dente. Overcooked pasta can become mushy when mixed into the sauce.
- How to Know When Beef Is Done: It should be brown all over with no pink spots. Use a meat thermometer if unsure; it should register 160°F.
- Prevent Cheese Clumps: Add cheese gradually and stir constantly. Don’t add all at once, or it might become stringy.
- Cream Too Thin? Simmer a few extra minutes uncovered, stirring occasionally.
- Cream Too Thick? Add a splash of pasta water or milk to loosen the sauce.
- Prepping Efficiently: Dice onions and garlic while waiting for water to boil. Shred cheese beforehand or use pre-shredded.
- No Skillet? You can also use a large pot for the entire cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American