Here’s a rich, comforting pasta with a Tex-Mex twist—creamy, a little spicy, and packed with flavor from Rotel tomatoes.
🍝 Creamy Rotel Ground Beef Spaghetti
🧾 Ingredients
- 250–300 g spaghetti
- 500 g ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can Rotel (diced tomatoes with green chilies), undrained
- 1 cup heavy cream
- ½ cup cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 tsp paprika
- ½ tsp chili powder (optional, for extra heat)
- Salt & black pepper, to taste
- 1 tbsp olive oil
- Fresh parsley (optional, for garnish)
👩🍳 Instructions
1. Cook the pasta
Boil spaghetti in salted water according to package instructions. Drain and set aside.
2. Brown the beef
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
3. Build the flavor
Add onion and cook until soft, then stir in garlic and cook for 30 seconds.
4. Make it creamy
- Stir in the Rotel (with juices).
- Add cream and cream cheese, stirring until smooth and creamy.
- Mix in cheddar cheese until melted.
5. Season
Add paprika, chili powder (if using), salt, and pepper. Let simmer 5–7 minutes until slightly thickened.
6. Combine
Add cooked spaghetti to the sauce and toss until fully coated.
🍽️ Serve
Top with parsley and extra cheese if you like. Serve hot.
🔥 Tips & Variations
- Add sliced jalapeños for more heat.
- Swap ground beef for chicken or turkey.
- Stir in a handful of spinach for a little freshness.
- Use penne or rotini if you prefer shorter pasta.
Creamy, cheesy, slightly spicy—this one’s a crowd-pleaser. If you want, I can turn this into a baked casserole version or lighten it up.