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Creamy Rotel Spaghetti with Cheesy Ground Beef

Warm, cheesy spaghetti with ground beef and a creamy Rotel tomato sauce—an easy, comforting meal ready in under 30 minutes, perfect for busy weeknights and crowd-pleasing dinners.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Rotel Spaghetti with Cheesy Ground Beef
  • 1 lb ground beef the hearty base
  • 10 oz spaghetti classic pasta
  • 10 oz Rotel diced tomatoes with green chilies canned, with juices
  • 15 oz tomato sauce canned
  • 1 cup beef broth
  • 4 oz cream cheese softened
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 tbsp olive oil for browning the beef
  • 1 tsp salt
  • 0.75 tsp black pepper
  • 1 tsp garlic powder

Equipment

  • Large Pot
  • Large Skillet
  • Spoon

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente—just tender but still with a little bite. Drain and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon as it cooks until nicely browned. Drain any excess grease.
  3. Step 3: Season the beef with salt, black pepper, and garlic powder; stir well to combine.
  4. Step 4: Add the Rotel (with juices), tomato sauce, and beef broth to the skillet. Stir and bring to a gentle simmer.
  5. Step 5: Let cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Step 6: Turn heat to low. Add softened cream cheese and stir until fully melted and sauce is smooth.
  7. Step 7: Toss cooked spaghetti into the skillet, coating it well with the sauce.
  8. Step 8: Stir in shredded cheddar and mozzarella cheeses until melted and creamy.
  9. Step 9: Let simmer another 2 to 3 minutes until sauce thickens and clings to the pasta.
  10. Step 10: Serve immediately, hot and creamy.

Notes

Make ahead by preparing the beef mixture and pasta separately, then combine and melt cheeses before serving. Store leftovers in an airtight container in the fridge up to 3 days. Freeze for up to 2 months.