Highlight
This cheesy Rotel pasta packed with ground beef is perfect for those nights when you're short on time but still want something hearty. The creamy, tangy sauce wraps around each bite of pasta and beef, and the smell drifts through the house making everyone hungry before it's even ready to eat.
The first time I made this was one chilly night. I wanted something easy to wash up after but still warming. Now, my family wants it all the time and it’s our go-to whenever we’re wiped out from the day.
Irresistible Ingredients
- Black pepper: Fresh cracked pepper at the end gives a sharp bite that makes every bite pop
- Salt: Pinch in as you go, then taste at the end for just the right flavor
- Garlic powder and onion powder: Quick way to boost savoriness—swap for fresh if you want but powder is extra fast
- Water: Keeps the sauce just right, not too thick—filtered if you’ve got it
- Olive oil: Warm it up to brown the beef for that savory foundation
- Shredded cheddar cheese: Grate it yourself for the creamiest melt that pulls everything together
- Heavy cream: Stir in for that dreamy richness—don’t skip for best flavor
- Taco seasoning: Mix in for instant smoky depth—store-bought or make a blend your way
- Rotel diced tomatoes with green chilies: Use the can, juices and all—try mild or original based on your spice preference
- Ground beef: Go for medium fat—enough for flavor, not enough to turn the sauce greasy
- Rotini pasta: Swirls catch so much sauce—look for shapes that hold up to boiling
Easy-to-Follow Steps
- Finish and Serve:
- Taste a spoonful, sprinkle anything extra you love, and scoop into bowls while it's piping hot. Sprinkle more cheese or fresh chopped herbs for that pretty, tasty touch.
- Toss Pasta Back In:
- Add the drained pasta into your sauce. Fold everything together on low for a couple of minutes, so the noodles soak that creamy, cheesy goodness.
- Tweak Seasoning:
- Add salt and black pepper as needed. Give it all one more mix, making sure every bite will have enough flavor.
- Turn It Creamy:
- Drop the heat, pour in heavy cream, and keep stirring till things look smooth and silky. Toss in a handful of cheese at a time, letting each batch melt into the sauce before adding more.
- Simmer With Rotel:
- Dump in your full Rotel can (juice too). Stir, turn the heat down and let everything bubble a few minutes so the flavors get cozy.
- Season That Beef:
- Toss taco seasoning on the cooked beef, add some water, garlic powder, and onion powder. Stir till all the spice dissolves and coats the beef in flavor.
- Brown Up That Beef:
- Warm olive oil in a large pan until it shimmers. Throw in your ground beef, let it sear a little, then break it up with your spatula. Cook six to eight minutes till it’s browned and no pink is left. Carefully drain the fat.
- Pasta Time:
- Boil a big pot of water over medium-high. Drop in rotini and cook about eight minutes 'til chewy but not mushy. Drain so it won't keep cooking.
Highlight
The aroma drifting from this bubbling pan gets my family to the kitchen before I even call them. I love when the chili and cheese mix together, especially the little bits of green chili. Feels like a hug after a long day, eating elbow-to-elbow over a big steaming pot.
Leftovers and Storage
Keep any extras in a tightly closed container in the fridge for up to three days. Just reheat slow on the stove and add a splash of cream or milk so the sauce stays creamy. It doesn’t freeze well since cream sauces can split, but if you try, blend it after thawing and stir in more cheese if you need.
Easy Swaps
No rotini? Any short-cut pasta works like fusilli or penne. If you want it lighter, swap the beef for turkey or chicken. Try Monterey Jack or Mexican cheese blend for stretchier cheese and less sharpness. For no dairy, use coconut cream and any vegan cheese you like.
Ways to Serve
Finish each bowl with green onions or fresh cilantro for a pop. Pair it with a zesty salad dressed with lime juice, or put out crispy tortilla chips so you can scoop up the saucy bites. Want more? Roasted spicy veggies or corn on the cob fit right in.
Background and Origins
Rotel tomatoes are a Tex-Mex must, bringing a little fire and tang to everything from queso to casseroles. Here, it puts a Southwestern spin on classic creamy pasta. The combo is a fun reminder of tacos and cozy southern comfort—no wonder it’s a family favorite that we keep revisiting.
Recipe FAQs
- → How does this dish turn out so creamy?
It’s all in the heavy cream and shredded cheddar. They melt down in the pan to make every bite super rich and silky around the pasta and beef.
- → Can I try a different pasta shape?
Go for it! Any shape you’ve got will soak up the sauce. Rotini holds a lot but shells or penne also work great.
- → How do I give it extra heat?
Spice it up by grabbing the hottest Rotel or toss fresh jalapeños into the beef as it cooks for that extra kick.
- → Could I use something besides beef?
For sure! If turkey or chicken sounds better, trade those in. The flavor stays awesome and a bit leaner.
- → Is it okay to make this ahead?
Yep, prep it early and warm it back up on the stove. If it’s too thick, just splash in a little milk or cream and stir until smooth again.
- → Got ideas for topping this off?
Finish with green onions, cilantro, or even extra cheddar for a boost of taste and color.