If you are looking for a comforting, flavorful, and easy-to-make dinner, this Rotel Pasta with Cheese and Ground Meat Recipe is your new best friend. Imagine tender pasta coated in a creamy, cheesy sauce with just the right amount of spice from Rotel’s diced tomatoes and green chilies, all enhanced by savory ground meat. It’s a warm hug on a plate that comes together quickly, perfect for busy weeknights yet impressive enough to share with friends and family. Once you try this dish, you’ll understand why it’s such a beloved Tex-Mex inspired classic in so many kitchens.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of preparing Rotel Pasta with Cheese and Ground Meat Recipe. Each element contributes its own unique flavor, texture, and color to build a dish that’s both simple and irresistibly satisfying.
- 8 oz pasta (penne, rotini, or shells): Choose your favorite shape to hold onto that creamy sauce beautifully.
- 1 tablespoon olive oil: This adds richness and helps brown the ground meat evenly.
- 1/2 pound ground beef or ground turkey: Provides hearty protein and a savory base.
- 1 (10 oz) can Rotel (diced tomatoes with green chilies, undrained): The star ingredient giving a spicy kick and vibrant color.
- 1/2 cup heavy cream or half-and-half: Makes the sauce luxuriously creamy and smooth.
- 1/2 teaspoon garlic powder: Adds a warming earthy depth without overpowering the dish.
- 1/2 teaspoon onion powder: Enhances flavor complexity subtly and evenly.
- Salt and pepper to taste: Essential seasonings that bring all the flavors into balance.
- 1 cup shredded cheddar or pepper jack cheese: Melts beautifully for gooey, cheesy goodness.
- Chopped cilantro or green onions for garnish (optional): A fresh pop of color and brightness to finish.
How to Make Rotel Pasta with Cheese and Ground Meat Recipe
Step 1: Cook the Pasta
Start by boiling your chosen pasta until just al dente, which means it should have a slight bite to it, not mushy. This is important because it will cook a little more later when mixed with the sauce. Drain and set the pasta aside so you can focus on the sauce-building next.
Step 2: Brown the Ground Meat
Heat the olive oil in a large skillet over medium heat, then add your ground beef or turkey. Cook it thoroughly, breaking it apart with a spatula, until it’s nicely browned and no longer pink. This step deepens the flavor and creates that hearty, meaty foundation every great Rotel Pasta with Cheese and Ground Meat Recipe needs. Don’t forget to drain off any excess grease for a lighter dish.
Step 3: Add Rotel and Seasonings
Pour the entire can of Rotel, juices included, directly into the skillet with the browned meat. Sprinkle in garlic powder, onion powder, and a pinch of salt and pepper. Stir it all up, letting the mixture simmer for 3 to 4 minutes so the flavors meld together and the sauce starts to reduce slightly.
Step 4: Stir in the Cream
Lower the heat to keep everything gentle and stir in the heavy cream or half-and-half. This is when the sauce really becomes luscious and creamy. Let it simmer for another 2 to 3 minutes until it thickens just a little, coating the meat and tomatoes in a velvety texture.
Step 5: Combine Pasta and Cheese
Add the cooked pasta into the skillet, stirring carefully to coat every piece with the delicious sauce. Finally, toss in the shredded cheddar or pepper jack cheese, stirring until it melts into an ooey-gooey, perfect finish to your Rotel Pasta with Cheese and Ground Meat Recipe. Serve it hot out of the skillet for maximum enjoyment.
How to Serve Rotel Pasta with Cheese and Ground Meat Recipe
Garnishes
A sprinkle of chopped cilantro or green onions not only adds vibrant color but also a fresh hint that brightens the rich, cheesy flavors of the dish. It’s a simple touch that makes your dinner feel extra special.
Side Dishes
This meal stands well on its own but pairs beautifully with a crisp green salad or garlic bread to balance the creamy, spicy pasta. Roasted vegetables like zucchini or bell peppers also make for a colorful and nutritious side that complements the Tex-Mex flair.
Creative Ways to Present
For a fun twist, serve the Rotel Pasta with Cheese and Ground Meat Recipe in small skillet skillets or individual ramekins. You can even stuff it into bell pepper halves or large tomato cups for an eye-catching presentation that’s great for parties or weeknight dinners that impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Rotel Pasta cool to room temperature, then transfer to an airtight container and refrigerate. It keeps well for up to 3 days while maintaining the flavors and creamy texture.
Freezing
You can freeze this dish successfully, although the texture of the cream sauce might change slightly upon thawing. Store the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or water if the sauce seems too thick. Alternatively, microwave in short bursts, stirring in between to ensure even heating and that creamy consistency you love.
FAQs
Can I make this recipe vegetarian?
Absolutely! Skip the ground meat and add black beans or sautéed vegetables like bell peppers and zucchini for a hearty vegetarian version of this Rotel Pasta with Cheese and Ground Meat Recipe that’s just as satisfying.
What kind of pasta works best?
Penne, rotini, and shells are ideal because their shapes catch the creamy sauce well. But you can use any pasta you have on hand — just stick to one that holds sauce to get the full flavor in every bite.
How spicy is this Rotel Pasta?
The heat level depends on the type of Rotel you choose. Mild Rotel keeps it gentle, while the hot variety adds a nice kick. You can also adjust the spice by adding more or fewer green chilies or adding extra seasonings to suit your taste.
Can I use a different type of cheese?
Cheddar and pepper jack cheeses melt beautifully and complement the flavors best, but feel free to experiment with mozzarella, Monterey Jack, or a Mexican cheese blend for a unique twist.
Is this recipe freezer-friendly?
Yes, this Rotel Pasta with Cheese and Ground Meat Recipe freezes well, though the creamy sauce may separate a little upon reheating. Stirring in a splash of cream or milk during reheating can bring it back to its creamy goodness.
Final Thoughts
This Rotel Pasta with Cheese and Ground Meat Recipe is truly one of those dishes that brings warmth, flavor, and comfort straight to your table without fuss or fancy ingredients. It’s perfect for when you want something satisfying, cheesy, and just the right amount of spicy. I can’t recommend it enough—once you try it, it’s going to be a fast favorite in your dinner rotation too!
Print
Rotel Pasta with Cheese and Ground Meat Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Nut-Free
Description
This Rotel Pasta recipe is a creamy, cheesy Tex-Mex inspired dish featuring ground beef, diced tomatoes with green chilies, and tender pasta all cooked together on the stovetop. Perfect for a quick and satisfying weeknight dinner, it combines the bold flavors of Rotel and spices with a rich, velvety sauce made from heavy cream and melted cheese. Garnished with fresh cilantro or green onions, this dish is both comforting and flavorful.
Ingredients
Primary Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1 (10 oz) can Rotel (diced tomatoes with green chilies, undrained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Dairy and Garnish
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded cheddar or pepper jack cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta (penne, rotini, or shells) and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Brown the meat: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 pound ground beef or ground turkey and cook until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain excess grease from the skillet.
- Add the Rotel and spices: Stir in the entire 10 oz can of undrained Rotel, along with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Mix well and let it simmer for 3 to 4 minutes to blend flavors.
- Incorporate the cream: Reduce heat to low and stir in 1/2 cup heavy cream or half-and-half. Allow the mixture to simmer gently for another 2 to 3 minutes until the sauce slightly thickens.
- Combine pasta and cheese: Add the cooked pasta back into the skillet with the sauce. Stir thoroughly to coat the pasta evenly. Sprinkle 1 cup shredded cheddar or pepper jack cheese over the mixture and stir until the cheese is melted and the sauce is creamy.
- Serve and garnish: Remove from heat and serve the pasta hot. Optionally garnish with chopped cilantro or green onions for a fresh finish.
Notes
- For a vegetarian version, omit the meat and replace it with black beans or sautéed vegetables like bell peppers or zucchini.
- You can adjust the spice level by choosing mild or hot Rotel based on your preference.
- This dish reheats well, making it great for leftovers.
