When you need dinner on the table fast without sacrificing flavor, this rotel pasta recipe delivers bold Tex-Mex taste in just 30 minutes. Ground beef simmers with Rotel tomatoes and green chilies, then gets tossed with pasta in a creamy cheese sauce that brings everything together. The result is a one-pot meal that satisfies comfort food cravings while staying simple enough for busy weeknights.
This recipe works beautifully for families because it combines familiar ingredients in a way that feels both comforting and exciting. The Rotel tomatoes bring tangy heat and bright tomato flavor, while the heavy cream and cheddar cheese create a rich sauce that coats every piece of pasta. Customize the spice level to suit your family, add extra vegetables if you want, and dinner is done before you know it.
Why You’ll Love This Rotel Pasta
This dish solves the weeknight dinner challenge with minimal ingredients and straightforward steps. Everything cooks in one pot, which means less cleanup when you’re already tired from a long day. The combination of seasoned ground beef, zesty Rotel, and creamy cheese sauce creates layers of flavor that taste like you put in far more effort than you actually did.
The heat level adapts easily to your preferences. Mild Rotel keeps things family-friendly, while the original brings noticeable spice without being overwhelming. I add taco seasoning, chili powder, and cumin to the beef for extra depth, and these warm spices complement the tomatoes and cheese perfectly.
You can make this recipe your own by switching up the protein, cheese, or pasta shape. Ground turkey lightens things up, shredded rotisserie chicken saves time, and plant-based crumbles work for vegetarian versions. The cheese sauce is forgiving too—cheddar is classic, but Monterey Jack, pepper jack, or a Mexican cheese blend all melt beautifully.
The budget-friendly nature of this recipe makes it even more appealing. Ground beef, a can of Rotel, pasta, and cheese create a meal that feeds six people without requiring expensive ingredients. Serve it with a simple side salad or some tortilla chips, and you have a complete dinner that costs less than takeout.
Ingredients for Rotel Pasta
I always choose short pasta shapes for this recipe because they hold onto the sauce better than long noodles. Penne, rotini, and shells all work well, creating little pockets and grooves where the creamy sauce can cling. Cook the pasta to just al dente since it will absorb some sauce as everything sits.
- 12 oz pasta (penne, rotini, or shells)
- 1 lb ground beef or turkey
- 1 can (10 oz) Rotel diced tomatoes and green chilies (undrained)
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese (divided: 1 cup for sauce, ½ cup reserved)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp taco seasoning
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, fresh parsley, jalapeños, or sour cream
The Rotel is what gives this dish its signature flavor. Use the undrained can—that liquid contains concentrated tomato and pepper flavor that becomes part of your sauce. Mild Rotel works for families with young kids or anyone sensitive to heat, while original Rotel brings more pronounced spice that most adults enjoy.
Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. I buy a block and shred it myself, which takes just a few minutes and makes a noticeable difference in the final texture. Sharp cheddar adds the most flavor, but mild or medium work too.
Use ground beef with 80/20 or 85/15 fat content for the best balance of flavor and lean meat. Super lean beef can be dry, while higher fat content might make the dish greasy. Ground turkey is an excellent lighter alternative that absorbs the seasonings beautifully.
How to Make Rotel Pasta
Start by getting your pasta water boiling since that’s usually the longest single step. In my experience, timing the pasta to finish right when the sauce is ready means everything comes together hot and fresh.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain the pasta well and set it aside. Don’t rinse it—the starch helps the sauce cling better.
- In the same pot you used for the pasta (or a large skillet if you prefer), cook the ground beef over medium heat, breaking it apart with a wooden spoon. Cook for 6-8 minutes until the meat is browned and no longer pink. Add the diced onion and continue cooking for another 3-4 minutes until the onion softens and turns translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly. The garlic should become fragrant but not brown. If there’s excess grease in the pot from the beef, drain it now to prevent the sauce from becoming oily.
- Stir in the taco seasoning, chili powder, cumin, garlic powder, salt, and pepper. Mix everything well so the spices coat the meat evenly. Cook for about 1 minute to toast the spices slightly and release their essential oils.
- Pour in the entire can of Rotel tomatoes, including all the liquid. Stir to combine everything, scraping up any browned bits from the bottom of the pot. Those bits add flavor to the sauce.
- Reduce the heat to low and pour in the heavy cream. Stir until the cream is completely mixed with the tomatoes and meat. Let the mixture come to a gentle simmer and cook for about 5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Add 1 cup of the shredded cheddar cheese gradually, stirring constantly. The cheese should melt smoothly into the sauce. Keep the heat low and stir continuously to prevent the cheese from separating or becoming grainy. The sauce should be creamy and cohesive.
- Add the cooked pasta back into the pot and toss everything together using tongs or a large spoon. Make sure every piece of pasta gets coated with the creamy sauce. The pasta will absorb some of the liquid as it sits, which is why you want the sauce slightly thinner at this stage.
- Stir in the remaining half cup of cheese if you want extra cheesiness. It will melt into the pasta and create pockets of melted goodness throughout. Taste and adjust the seasoning with additional salt, pepper, or spices as needed.
- Serve immediately while hot, garnished with fresh cilantro, parsley, sliced jalapeños, or a dollop of sour cream. The fresh toppings add brightness and texture that complement the rich, creamy pasta.
What to Serve with Rotel Pasta
A crisp green salad with a light vinaigrette provides fresh contrast to the rich pasta. Toss romaine lettuce with cherry tomatoes, cucumber, and red onion, then dress with lime juice, olive oil, and a pinch of cumin for a Tex-Mex twist.
Tortilla Chips and Salsa: Crunchy tortilla chips on the side give you something to scoop up extra sauce, and fresh salsa adds bright tomato flavor. This combination makes the meal feel like a fiesta.
Garlic Bread: Warm garlic bread or Texas toast works surprisingly well with this Tex-Mex pasta. The buttery bread soaks up the creamy sauce and adds comforting carbs to the meal.
Mexican Street Corn: Grilled or roasted corn tossed with mayo, cotija cheese, lime juice, and chili powder adds sweetness and tangy creaminess that complements the pasta perfectly.
Black Beans: Simple black beans seasoned with cumin and garlic provide protein and fiber. Their earthy flavor balances the rich cheese sauce without adding heaviness.
Guacamole: Fresh guacamole or sliced avocado adds cooling creaminess that balances the heat from the Rotel. The healthy fats make the meal more satisfying too.
Coleslaw: A tangy, vinegar-based coleslaw provides crunch and acidity that cuts through the richness. Skip creamy dressings and go for something with lime and cilantro.
Pro Tips & Variations
Don’t skip draining the excess grease after browning the beef. Too much fat in the sauce can make it oily and heavy. Just tilt the pot and spoon out the excess, or carefully drain the meat in a colander before returning it to the pot.
I find that adding the cheese gradually while stirring constantly creates the smoothest sauce. If you dump all the cheese in at once, it can clump together instead of melting evenly. Take your time with this step for the best results.
For extra vegetables without changing the recipe much, stir in a can of drained corn or black beans along with the Rotel. Both add color, nutrition, and texture while complementing the Tex-Mex flavors. Diced bell peppers sautéed with the onion work well too.
If your sauce seems too thick, thin it with a splash of milk or the pasta cooking water. If it’s too thin, let it simmer a bit longer to reduce, or add an extra handful of cheese to help thicken it naturally.
Spicier Version: Use hot Rotel instead of mild, add diced jalapeños with the onion, or stir in a few dashes of hot sauce. Pepper jack cheese instead of cheddar adds heat throughout the dish.
Chicken Variation: Use 2 cups of shredded rotisserie chicken instead of ground beef. Add it after the cream and skip the browning step entirely. This creates a lighter version that’s just as flavorful.
Vegetarian Option: Replace the ground beef with plant-based crumbles or add extra vegetables like bell peppers, zucchini, and mushrooms. Black beans and corn make it more substantial without meat.
Extra Creamy: Stir in 4 oz of softened cream cheese along with the cheddar. It melts into the sauce and creates an even richer, more luxurious texture.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta absorbs more sauce as it sits, which actually makes it creamier the next day. I portion mine into individual containers for easy grab-and-go lunches.
This pasta freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating for the most even results.
Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or cream to restore the creamy texture. The microwave works for individual portions—heat for 2-3 minutes, stirring halfway through, and add a tablespoon of milk to keep it from drying out.
Common Questions
Can I use regular diced tomatoes instead of Rotel? You can, but you’ll lose the signature zesty kick that makes this dish special. If you do substitute, add diced green chilies and a pinch of red pepper flakes to approximate the Rotel flavor.
What if my cheese sauce is grainy? This happens when the cheese is added to heat that’s too high or when it’s not stirred constantly. Use low heat and stir continuously as the cheese melts. Pre-shredded cheese with anti-caking agents is more likely to be grainy than freshly shredded cheese.
Can I make this ahead of time? You can cook the pasta and brown the meat in advance, storing them separately in the refrigerator for up to 2 days. When ready to serve, make the sauce and combine everything. The dish is best assembled and served fresh for optimal texture.
How do I make this gluten-free? Use your favorite gluten-free pasta and check that the Rotel and seasonings are certified gluten-free. The rest of the recipe is naturally gluten-free, so it’s an easy substitution.
Can I double this recipe? Absolutely. Use a very large pot or Dutch oven to accommodate the extra volume. The cooking times stay the same—you’re just making more of everything. This works great for feeding a crowd or meal prepping for the week.
CONCLUSTION
This rotel pasta recipe proves that bold flavor doesn’t require complicated techniques or expensive ingredients. The combination of seasoned ground beef, zesty Rotel tomatoes, and creamy cheese sauce creates a satisfying dinner that comes together in one pot in just 30 minutes. Whether you’re feeding a hungry family on a busy weeknight or bringing a crowd-pleasing dish to a potluck, this Tex-Mex pasta delivers every time.
Rotel Pasta
Ingredients
Equipment
Method
- Bring large pot of salted water to a boil. Cook pasta according to package directions until al dente, usually 8-10 minutes. Drain well and set aside. Don’t rinse.
- In the same pot (or large skillet), cook ground beef over medium heat, breaking apart with wooden spoon, for 6-8 minutes until browned and no longer pink. Add diced onion and cook 3-4 minutes until softened and translucent.
- Add minced garlic and cook 30 seconds, stirring constantly, until fragrant but not browned. Drain excess grease if necessary.
- Stir in taco seasoning, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat meat evenly. Cook 1 minute to toast spices.
- Add entire can of Rotel tomatoes including liquid. Stir to combine, scraping up any browned bits from bottom of pot.
- Reduce heat to low. Pour in heavy cream and stir until completely mixed with tomatoes and meat. Bring to gentle simmer and cook 5 minutes to allow flavors to meld and sauce to thicken slightly.
- Add 1 cup of shredded cheddar cheese gradually, stirring constantly. Keep heat low and stir continuously until cheese melts smoothly into sauce. Sauce should be creamy and cohesive.
- Add cooked pasta back to pot and toss with tongs or large spoon until every piece is coated with sauce.
- Stir in remaining ½ cup cheese if desired until melted. Taste and adjust seasoning with additional salt, pepper, or spices as needed.
- Serve immediately while hot. Garnish with fresh cilantro, parsley, sliced jalapeños, or sour cream as desired.
