Cheesy Rotel Pasta with Ground Beef

Cheesy Rotel Pasta with Ground Beef is the ultimate comfort food that’s as flavorful as it is easy to make. This one-pot wonder combines tender pasta, seasoned ground beef, zesty Rotel tomatoes, and creamy, melty cheese to create a dish that’s hearty, satisfying, and bursting with flavor. Perfect for weeknight dinners or feeding a hungry crowd, this dish is versatile and can be customized to suit your taste. Whether you’re a fan of spicy food, rich cheesy sauces, or a simple homestyle meal, Cheesy Rotel Pasta has it all. In just under 30 minutes, you’ll have a family-friendly meal that’s sure to be requested again and again.

Why You’ll Love This Recipe

This recipe checks all the boxes: it’s quick, easy, and loaded with flavor. The combination of savory ground beef, spicy Rotel tomatoes, and creamy cheese sauce makes it a standout dish for busy nights. You’ll love how everything comes together in one pot, saving you time and minimizing cleanup. It’s also highly adaptable—you can adjust the spice level, swap in your favorite pasta, or even sneak in some vegetables for a healthier twist. This cheesy pasta is a budget-friendly meal that delivers comfort and indulgence, perfect for feeding a family or satisfying your comfort food cravings.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 6 servings
• Serving size: 1 bowl

Nutritional Information (per serving)

• Calories: 490
• Carbohydrates: 37g
• Protein: 27g
• Fat: 25g
• Fiber: 3g
• Sugar: 5g

Ingredients

For the Pasta

• 12 oz (340 g) pasta (penne, rotini, or elbow macaroni)
• 1 lb (450 g) ground beef (80/20 recommended)
• 1 tablespoon olive oil (optional, if beef is very lean)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• Salt and pepper, to taste

For the Sauce

• 1 can (10 oz) Rotel tomatoes and green chilies (mild, original, or hot, depending on spice preference)
• 1 ½ cups beef or chicken broth
• 1 cup heavy cream
• 8 oz (225 g) Velveeta cheese, cubed
• 1 cup shredded cheddar cheese (plus extra for garnish)

Optional Add-Ins and Toppings

• 1 cup frozen corn or black beans
• 1 bell pepper, diced
• Fresh cilantro, chopped
• Green onions, sliced
• Crushed tortilla chips for added crunch

Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.

2. Brown the Ground Beef

1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and fully cooked, about 5-7 minutes. If using lean ground beef, add a tablespoon of olive oil to prevent sticking.
2. Drain excess fat, if needed, and season the beef with salt, pepper, chili powder, smoked paprika, onion powder, and cumin. Stir to coat the meat in the spices.

3. Sauté the Aromatics

1. Push the beef to one side of the skillet and add the diced onion to the empty side. Cook for 2-3 minutes, stirring occasionally, until softened.
2. Add the minced garlic and cook for an additional 30 seconds, stirring to prevent burning.

4. Build the Sauce

1. Pour the Rotel tomatoes (undrained) and broth into the skillet. Stir to combine with the beef and aromatics. Bring the mixture to a gentle simmer.
2. Stir in the heavy cream and reduce the heat to medium-low. Let the sauce simmer for 2-3 minutes.

5. Add the Cheese

1. Add the Velveeta cheese cubes to the skillet, stirring until melted and fully incorporated into the sauce.
2. Stir in the shredded cheddar cheese until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water or additional broth.

6. Combine the Pasta and Sauce

1. Add the cooked pasta to the skillet and toss to coat evenly in the cheesy sauce. If desired, add optional ingredients like corn, black beans, or diced bell peppers at this stage. Stir to combine.

7. Garnish and Serve

1. Remove the skillet from the heat and garnish with additional shredded cheddar cheese, chopped cilantro, and sliced green onions. Serve warm, with crushed tortilla chips on top for extra texture if desired.

Ingredient Background

Pasta

Short pasta shapes like penne, rotini, or elbow macaroni work best for this dish because their ridges and curves hold onto the cheesy sauce, ensuring every bite is flavorful.

Ground Beef

Ground beef adds hearty protein and a savory base to the dish. Use 80/20 ground beef for the best balance of flavor and moisture. Ground turkey or chicken can be substituted for a leaner option.

Rotel Tomatoes

Rotel tomatoes bring a zesty kick with their combination of diced tomatoes and green chilies. Choose mild, original, or hot depending on your spice preference.

Cheese

Velveeta cheese creates a creamy, smooth sauce, while shredded cheddar adds a sharp, tangy flavor. Using both ensures the sauce is rich and indulgent.

Technique Tips

• Cook Pasta to Al Dente: Slightly undercooked pasta will finish cooking in the sauce, absorbing its flavors without becoming mushy.
• Use Freshly Grated Cheese: Freshly shredded cheddar cheese melts better and creates a smoother sauce than pre-shredded cheese, which often contains anti-caking agents.
• Don’t Drain Rotel: The liquid from the can adds flavor and helps loosen the sauce.
• Simmer, Don’t Boil: Keep the heat low when adding the cream and cheese to prevent the sauce from curdling or becoming grainy.

Alternative Presentation Ideas

• Casserole Style: Transfer the cooked pasta and sauce to a greased baking dish, top with extra cheese, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.
• Individual Servings: Serve the pasta in small ramekins or bowls for portion-controlled meals.
• Loaded Nachos: Spoon the cheesy ground beef mixture over tortilla chips, top with jalapeños and sour cream, and serve as loaded nachos.

Additional Tips for Success

• Balance the Spice: If you prefer a milder dish, use mild Rotel and reduce the chili powder. For more heat, add red pepper flakes or diced jalapeños.
• Make it Saucy: If the pasta absorbs too much sauce, add a splash of broth or reserved pasta water to loosen it before serving.
• Customize the Protein: Swap the ground beef for ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.

Recipe Variations

• Vegetarian Version: Replace the ground beef with plant-based meat crumbles or sautéed mushrooms for a vegetarian twist.
• Tex-Mex Style: Add taco seasoning, black beans, and corn to give the dish a Tex-Mex flair.
• Bacon and Cheese Pasta: Add crumbled cooked bacon for an extra layer of smoky, savory flavor.
• Green Chile Pasta: Swap the Rotel for canned green chilies and add Monterey Jack cheese for a Southwestern twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Cool the pasta completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm the pasta in a skillet over low heat, adding a splash of broth or milk to restore the creamy consistency.

Healthier Twist Ideas

• Use whole wheat or chickpea pasta for added fiber and protein.
• Substitute ground turkey or chicken for ground beef to reduce fat content.
• Add spinach, zucchini, or kale to sneak in extra vegetables.
• Use reduced-fat cheese and light cream for a lighter version of the sauce.

Serving Suggestions for Events

• Family Dinner: Pair this pasta with a simple green salad and garlic bread for a balanced meal.
• Potluck Dish: Double the recipe and serve it in a slow cooker to keep it warm during gatherings.
• Game Day Feast: Serve alongside nachos, sliders, and wings for the ultimate game day spread.

Special Equipment

• Large Skillet or Dutch Oven: A wide, deep skillet ensures even cooking and plenty of space to mix the pasta and sauce.
• Wooden Spoon or Spatula: Perfect for breaking up the ground beef and stirring the sauce.
• Colander: For draining the pasta.

Frequently Asked Questions

Q: Can I make this recipe gluten-free?
A: Yes! Use gluten-free pasta and ensure that the Rotel and broth you’re using are gluten-free.

Q: Can I use fresh tomatoes instead of Rotel?
A: Absolutely! Dice 2-3 fresh tomatoes and add 1-2 teaspoons of diced green chilies or jalapeños for a similar flavor.

Q: How do I keep the cheese sauce from getting grainy?
A: Melt the cheese over low heat and stir continuously. Avoid overheating, as high heat can cause the cheese to separate.

Q: What other cheeses can I use?
A: Monterey Jack, Pepper Jack, or Colby cheese work well in this recipe. For a spicier kick, try a smoked cheese.

Q: Can I make this dish ahead of time?
A: Yes, prepare the dish as directed, cool it, and refrigerate. Reheat on the stovetop with a splash of broth or milk to refresh the sauce.

Q: Can I make this without heavy cream?
A: You can substitute half-and-half, whole milk, or evaporated milk for a lighter sauce.

Q: Can I make this spicy?
A: Use hot Rotel, add diced jalapeños, or sprinkle in cayenne pepper for an extra kick.

Conclusion

Cheesy Rotel Pasta with Ground Beef is a delicious, comforting dish that combines hearty flavors with a creamy, cheesy finish. Quick to prepare and endlessly customizable, it’s the perfect meal for busy weeknights or casual gatherings. From the zesty kick of Rotel tomatoes to the rich and creamy cheese sauce, every bite is pure comfort food bliss. Whether you stick to the classic recipe or add your own twist, this pasta is sure to become a go-to favorite in your kitchen. Give it a try—you won’t be disappointed!

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