Why You’ll Love This Recipe
Creamy Rotel Pasta with Ground Beef is a comforting, flavorful dish that combines hearty ground beef, tender pasta, and the zesty kick of Rotel tomatoes in a luscious creamy sauce. This easy one-pot meal is perfect for busy weeknights and delivers bold flavors with minimal effort. It’s rich, satisfying, and guaranteed to please the whole family.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefRotel tomatoes (diced tomatoes with green chilies)pasta (penne or rotini work well)cream cheeseheavy creamcheddar cheesegarliconionolive oilsaltblack pepperpaprika
directions
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant.
Add ground beef, cook until browned and fully cooked. Drain any excess fat.
Stir in the Rotel tomatoes, including the juice. Let simmer for a couple of minutes.
Add cream cheese and stir until melted and fully incorporated.
Pour in heavy cream and bring to a gentle simmer.
Cook the pasta according to package instructions, drain, and add to the skillet.
Add shredded cheddar cheese and stir until melted and the sauce is creamy.
Season with salt, black pepper, and paprika to taste.
Let everything cook together for a couple more minutes to absorb flavors.
Serve hot, garnished with extra cheese or chopped parsley if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use ground turkey or chicken for a leaner version.
Add bell peppers or spinach for extra veggies.
Spice it up with a pinch of cayenne or hot sauce.
Top with crushed tortilla chips for added crunch.
Use different cheeses like Monterey Jack or pepper jack for variety.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or shells will work well.
Is Rotel too spicy?
Rotel comes in different spice levels. Choose mild if you prefer less heat.
Can I make it ahead of time?
Yes, this dish reheats well and can be made a day in advance.
What if I don’t have heavy cream?
You can substitute with whole milk or half-and-half, but the sauce will be less rich.
Can I add more vegetables?
Absolutely—zucchini, mushrooms, or corn are great additions.
Can I make it without cheese?
You can skip the cheddar for a lighter dish, but the creaminess will be reduced.
Is this gluten-free?
Only if you use gluten-free pasta and check the labels on your other ingredients.
Can I double the recipe?
Yes, it’s easy to scale up for larger servings.
Does it taste good cold?
It’s best enjoyed warm, but it can be eaten cold like a pasta salad.
Can I use pre-cooked pasta?
Yes, just stir it in at the end and heat through.
Conclusion
Creamy Rotel Pasta with Ground Beef is a rich, cheesy, and flavor-packed meal that brings comfort to the table with ease. Whether you’re feeding a crowd or meal prepping for the week, this dish is sure to satisfy cravings and save time. Try it once and it just might become a dinner staple.
Print
Creamy Rotel Pasta with Ground Beef
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop sauté
- Cuisine: Tex‑Mex / American
- Diet: Low Salt
Description
A creamy, spicy pasta dish made with seasoned ground beef, Rotel tomatoes, Velveeta and cream cheese, tossed with pasta for a comforting weeknight meal.
Ingredients
- ½ box (about 8 oz) rotini or penne pasta
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt & pepper to taste
- 1 tbsp Creole or Cajun seasoning (optional)
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese
- 1 cup heavy or whipping cream
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar or Colby Jack cheese
- ¼ cup green onions, sliced + extra for garnish
- ¼–⅓ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, about 8–10 minutes. Reserve ¼ cup pasta water, drain pasta.
- Meanwhile, in a large skillet over medium-high heat, heat olive oil and brown ground beef with onion and jalapeño (optional) for about 2 minutes. Season with Creole seasoning, onion powder, garlic powder, chili powder, salt & pepper. Remove beef and set aside.
- In same pan, add minced garlic and red pepper flakes; sauté until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Reduce heat, stir in Velveeta and cream cheese; cover and melt on low until smooth.
- Once cheese melts, stir in Rotel tomatoes, green onions, and adjust seasoning.
- Add beef back in, mix, then toss in cooked pasta until well coated. Use reserved pasta water to loosen sauce if needed.
- Stir in shredded cheddar until melted and sauce is creamy. Garnish with extra green onions and serve warm.
Notes
- Adjust spice level by choosing mild, medium, or hot Rotel and adding jalapeños or cayenne flakes.
- Use short pasta shapes like rigatoni, penne, or rotini to hold the creamy sauce well.
- Make it a one‑pot meal: cook pasta directly in skillet with broth, then add cheeses.
- Leftovers keep in the fridge for up to 3 days; reheat with a splash of milk or broth.
- Customize by adding spinach, shrimp, or subbing ground turkey.