Rotel Pasta delivers bold Tex-Mex flavor in a creamy, cheesy skillet dinner that comes together fast. If you need a hearty weeknight meal that satisfies everyone at the table, this recipe checks every box. With seasoned Ground Beef, tender pasta, zesty tomatoes with green chilies, and melty Queso-style cheddar, this dish creates a rich, comforting bite every time. Whether you crave Spicy Pasta with a kick or a cozy skillet meal that feels like a Casserole without the baking time, Rotel Pasta makes dinner simple and deeply satisfying.
Story
I first made Rotel Pasta on a busy weeknight when I needed something fast but still comforting. I had ground beef thawed, a box of pasta in the pantry, and a can of Rotel diced tomatoes waiting to be used. Instead of making tacos, I stirred everything together with cream and cheese. The result surprised me. Rotel Pasta tasted creamy, bold, and perfectly balanced. Since then, Rotel Pasta has become a regular dinner favorite because it cooks in one pan, satisfies big appetites, and brings Tex-Mex flavor to the table without complicated steps.
Ingredients
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12 oz pasta (penne or rotini)
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1 lb ground beef or turkey
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1 can (10 oz) Rotel diced tomatoes and green chilies (undrained)
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1 cup heavy cream
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1 cup shredded cheddar cheese
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1 tsp taco seasoning
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½ tsp garlic powder
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Salt and pepper, to taste
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Fresh cilantro or parsley (optional, for garnish)
Step-by-Step Instructions
Preparing the Ingredients
Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package instructions. Drain the pasta well and set it aside so it does not overcook. Meanwhile, measure the spices, shred the cheese if needed, and open the can of Rotel so everything stays ready for quick assembly.
Cooking Instructions
Heat a large skillet over medium heat and brown the ground beef, breaking it apart as it cooks. Drain excess grease, then stir in the undrained Rotel, heavy cream, taco seasoning, and garlic powder. Let the mixture simmer for about five minutes so the flavors combine. Add the cooked pasta directly into the skillet and stir thoroughly to coat. Sprinkle in shredded cheddar cheese and stir continuously until melted and creamy. Finally, season with salt and pepper, garnish with fresh herbs if desired, and serve immediately.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overcook the pasta because it will continue absorbing sauce in the skillet. Avoid draining the Rotel since the juices add flavor and moisture. Also, keep the heat at medium while melting cheese so the sauce stays smooth rather than separating.
Pro Tips for Better Flavor
Use freshly shredded cheddar for smoother melting and richer taste. Add a pinch of smoked paprika for deeper Tex-Mex character. If you prefer extra heat, stir in diced jalapeños or a dash of hot sauce before serving for a stronger spicy finish.
Serving and Storage
How to Serve
Serve Rotel Pasta hot in large bowls with a sprinkle of chopped cilantro or parsley for brightness. Pair it with warm garlic bread or a crisp green salad to balance the creamy sauce and create a complete meal.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of cream or milk to restore the creamy texture, stirring frequently until warmed through.
Conclusion
Rotel Pasta brings together creamy cheese, bold Tex-Mex spices, and hearty pasta in one satisfying skillet meal. Because it cooks quickly and delivers rich flavor in every bite, this recipe works perfectly for busy weeknights or relaxed family dinners. Try it once, and it will likely become part of your regular comfort food rotation.
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Frequently Asked Questions
Can I make Rotel Pasta ahead of time?
Yes, you can cook the pasta and brown the meat up to two days in advance, storing them separately in the refrigerator. When ready to serve, combine everything in the skillet with the sauce ingredients and heat until creamy and hot.
Can I make this recipe vegetarian?
Absolutely. Replace the ground beef with black beans and corn for a hearty meat-free option that still delivers Tex-Mex flavor and satisfying texture.
Can I turn this into a baked casserole?
Yes, transfer the finished pasta mixture to a baking dish, top with extra cheese, and bake at 375°F for about 15 minutes until bubbly for a casserole-style presentation.
Print
Rotel Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Rotel Pasta combines creamy cheese, Tex-Mex spices, and pasta for a crowd-pleasing one-pot dinner.
Ingredients
- 12 oz pasta (penne or rotini)
- 1 lb ground beef or turkey
- 1 can (10 oz) Rotel diced tomatoes and green chilies (undrained)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp taco seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a skillet, brown ground meat over medium heat. Drain grease.
- Add Rotel, heavy cream, taco seasoning, and garlic powder. Simmer for 5 minutes.
- Stir in cooked pasta and mix to coat in sauce.
- Add shredded cheddar cheese and stir until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with cilantro or parsley and serve hot.
Notes
- Cook pasta and brown meat in advance, store separately up to 2 days.
- Use black beans and corn instead of meat for a vegetarian option.
- Shredded chicken or tofu work well as a protein swap.
- Serve with garlic bread or a crisp salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg