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
Scale
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.
