Easy Rotel Pasta

Ingredients

Rotini (8 oz, uncooked): Cook it to al dente. It finishes cooking in the hot sauce so it will soften more. Penne, fusilli, or elbow pasta all work as substitutes.

Ground beef (1 lb): Brown it and drain the grease well. The Rotel already adds moisture so you don’t want extra grease in the sauce.

Rotel (10 oz can, undrained): Use mild for less heat, original for medium, hot for spice. If you can’t find Rotel, use a can of diced tomatoes plus a small can of diced green chiles.

Beef broth (¾ cup): Thins the sauce and adds depth. Chicken broth works too.

Cheddar cheese (1 cup, shredded): Stir in off the heat so it melts smoothly. Pre-shredded works but fresh shredded melts better.

Sour cream (¾ cup): Stirred in last, this is what makes the sauce creamy. Greek yogurt can substitute.

Onion (1 small, finely chopped): Cooks with the beef.

Chili powder (1 tsp), cumin (½ tsp), garlic salt (1 tsp), black pepper (½ tsp): The spice blend. Adjust heat to your preference.

How to Make Easy Rotel Pasta

Step 1: Cook the rotini in salted water according to package directions until al dente. Drain and set aside. If using gluten-free pasta, cook 3 minutes less than the package says. I’ve made this with both regular and gluten-free and learned the hard way that gluten-free goes mushy fast. It needs that extra firmness going into the hot sauce.

Step 2: In a large skillet over medium-high heat cook the ground beef and onion until browned, about 8 minutes. Drain excess grease.

Step 3: Stir in the Rotel with its juice, beef broth, chili powder, cumin, garlic salt, and pepper. Simmer 5 minutes.

Step 4: Add the cooked pasta and toss until well combined.

Step 5: Reduce heat to low. Stir in the shredded cheese until melted, then stir in the sour cream until the pasta is creamy and evenly coated.

Step 6: Garnish with fresh cilantro or parsley if desired. Serve immediately.

How Long Does This Pasta with Rotel Keep?

Storage: Store leftovers in the refrigerator, in an airtight container. It can be kept for up to 3 days.

Reheating: Reheat on the stovetop over medium-low with a splash of broth or water to loosen. Microwave works too, just stir halfway through.

Freezing: Not recommended. The sour cream separates when frozen and thawed.

What Can I Add to Rotel Pasta?

Diced bell peppers, corn kernels, or black beans stirred in with the beef add texture and make it more filling. Chopped jalapeños or red pepper flakes add heat.

For extra creaminess stir in a few ounces of cream cheese or Velveeta with the cheddar. Both melt smoothly and make the sauce richer.

Sliced avocado, a spoonful of salsa, or a squeeze of lime on top before serving are all good finishing touches.

For cheese variations try Monterey Jack, pepper jack, or a Mexican blend in place of cheddar. All melt well and work with the Rotel flavor.