Rotel Pasta Fiesta – Easy Creamy and Cheesy Ground Beef Pasta
Creamy and cheesy Rotel Pasta Fiesta made with tender pasta, seasoned ground beef, diced tomatoes, green chilies, heavy cream, and melted cheddar cheese. An easy Tex-Mex-inspired dinner ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex Inspired
Ingredients
12 oz penne or rotini pasta
1 lb ground beef or ground turkey
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
1 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon taco seasoning
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Fresh cilantro or parsley, chopped (optional)
Instructions
1. Cook pasta in salted boiling water until al dente. Drain.
2. Brown ground beef or turkey in a large skillet over medium heat. Drain excess grease.
3. Add undrained Rotel, heavy cream, taco seasoning, garlic powder, salt, and pepper.
4. Simmer gently for 5 minutes.
5. Add cooked pasta and toss to coat.
6. Reduce heat to low and stir in cheddar until melted and creamy.
7. Garnish with cilantro or parsley and serve hot.
Notes
Use mild, original, or hot Rotel to adjust the spice level.
Ground turkey can replace ground beef.
Freshly shredded cheddar melts more smoothly.
Add a splash of pasta water if the sauce becomes too thick.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat gently with a splash of milk or water until heated to 165°F.
Freeze for up to 2–3 months for best quality, although the cream sauce may separate slightly.
Cook ground beef to 160°F or ground turkey to 165°F.
Find it online: https://elitesrecipes.com/rotel-pasta-fiesta/