Time to try out some tasty recipes. Spaghetti lovers react
Creamy Rotel Spaghetti with Cheesy Ground Beef
Ingredients:
1 lb ground beef
10 oz spaghetti
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (15 oz) tomato sauce
1 cup beef broth
4 oz cream cheese, softened
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp salt
¾ tsp black pepper
1 tsp garlic powder
Directions:
1. Bring a large pot of salted water to a boil and cook the spaghetti until just tender with a slight bite. Drain it well and set it aside while you prepare the sauce.
2. Heat the olive oil in a large skillet over medium heat. Once warm, add the ground beef and break it apart with a spoon as it cooks. Let it brown completely so you get rich flavor and little crispy bits throughout. Drain off any excess grease.
3. Sprinkle the salt, black pepper, and garlic powder over the beef and stir to coat everything evenly.
4. Pour in the Rotel with its juices, the tomato sauce, and the beef broth. Stir everything together and let it come to a gentle simmer so the flavors start blending.
5. Allow the mixture to cook for about 5 minutes, stirring occasionally, until slightly thickened.
6. Reduce the heat to low and add the softened cream cheese. Stir patiently until it melts into the sauce and creates a smooth, creamy base.
7. Add the cooked spaghetti directly into the skillet and toss it through the sauce so every strand gets coated.
8. Sprinkle in the cheddar and mozzarella, folding them into the pasta until they melt and turn the sauce extra cheesy and rich.
9. Let everything simmer together for another 2 to 3 minutes, just until the sauce thickens and clings beautifully to the spaghetti.
10. Serve immediately while it’s hot and creamy, with the cheese still soft and melty.
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 610 per serving
