Easy Rotel Pasta

Looking for a great recipe that’s perfect for the whole family and combines the delicious flavors of beef and tomatoes? This Rotel Pasta is a classic comfort food that’s easy to make and even easier to enjoy. With simple ingredients and a satisfying, balanced flavor, this dish is sure to become a go-to option in your recipe card collection.

Looking for more easy recipes? Try our Easy Mini Meatloaf Muffins, Chicken Fajitas, or maybe you’re looking for something easy and sweet, then try out our Old Fashioned Buttermilk Pancakes for a quick meal!

I love trying out Rotel recipes with ground beef, or chicken, really with anything! I may have 20+ cans in my cupboard at the moment!  If you’re wondering what I’m talking about, Rotel is a canned mix of diced tomatoes and green chilies, commonly used in Tex-Mex and Southwestern-style cooking to add a zesty and slightly spicy flavor to dishes.

Don’t forget to serve this with my Easy garlic bread – it’s a great match!

This dish is also great cooked in an Instant Pot with little effort. Just cook the beef, add the rest of the ingredients, including the pasta and the cook time is High pressure for 4 minutes, easy peasy!

Recipe Ingredients

You’ll need the following ingredients to make this Creamy Rotel Pasta: 

INGREDIENT NOTES:

• Pasta: I used rotini, but penne pasta is great also
• Rotel: I used a can of mild Rotel diced tomatoes and green chiles, but you can use diced tomatoes and a small can of chilies 
• Garlic Salt: If you don’t have garlic salt, you can use garlic powder and salt

HOW TO MAKE EASY ROTEL PASTA: STEP-BY-STEP

STEP 1: Cook the dry pasta according to package instructions in salted water until al dente. Drain the pasta water and set aside.

STEP 2: In a large skillet, over medium-high heat, cook the ground beef and onion together. Cook until the beef is brown, drain excess grease.

STEP 3: Stir in the can of Rotel tomatoes (with their juice), broth, chili powder, cumin, garlic salt, and pepper. Simmer the mixture for about 5 minutes, allowing the flavors to blend.

STEP 4: Add the cooked pasta to the skillet with the meat and tomato mixture. Toss everything together until well combined.

STEP 5: Lower the heat to medium heat and stir in the shredded cheese until it melts. Then, mix in the sour cream until the pasta is creamy and evenly coated.

STEP 6: Sprinkle with chopped cilantro or parsley before serving, optional.

Storage and Reheating

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

Reheating: When reheating, a great way is to add a splash of broth, water, or cream to loosen the pasta and maintain its moisture. Reheat it gently on the stovetop or in the microwave, stirring occasionally until thoroughly warmed.

Freezing: While you can freeze this dish, I do not recommend it. Cream-based pasta dishes like this may not freeze well due to the dairy content. Freezing can cause separation and texture changes in the dish when thawed and reheated.

Additions & Substitutions

ADDITIONS:

• Vegetables: Add diced bell peppers, corn kernels, or black beans for extra texture and flavor. Sauté them with the ground beef for a veggie-packed dish.
• Heat: If you love spice, add chopped jalapeños or a pinch of red pepper flakes to kick up the heat.
• Toppings: Consider topping the dish with sliced avocado, a dollop of guacamole, or a spoonful of salsa for an extra burst of flavor.
• Herbs: Fresh herbs like oregano or basil can add depth to the dish. Sprinkle some in during the cooking process or as a garnish.
• Cheesy Goodness: For extra cheesiness, you can add cream cheese or Velveeta cheese

SUBSTITUTIONS:

• Rotel Diced Tomatoes and Green Chilies: If Rotel isn’t available, use a can of diced tomatoes and add chopped green chilies or a small amount of diced jalapeños for a similar flavor profile.
• Cheddar Cheese: Experiment with different cheeses like Monterey Jack, Pepper Jack, Colby, or a Mexican cheese blend for variations in flavor and creaminess.
• Sour Cream: Greek yogurt or a dairy-free yogurt alternative can be used instead of sour cream for a tangy, creamy element.
• Pasta: While rotini works well, you can use other pasta shapes like penne, fusilli, or farfalle based on your preference or availability.
• Spices: Adjust the spice blend to your taste. You can omit certain spices if preferred or replace them with alternatives

FAQs about this creamy Rotel pasta recipe:

What if my Rotel pasta sauce is too thick?

Add a bit of reserved pasta water to thin the sauce to your desired consistency. The starchy pasta water helps maintain the sauce’s texture without making it watery.

Can I use a different type of pasta?

Yes, you can use any pasta of your choice, such as rigatoni, penne, or elbow pasta, in addition to rotini.

Does the pasta have a spicy kick?

The spiciness depends on the type of Rotel tomatoes used. Choose a mild version for less heat or a hot version for more spice​

What Can I Serve with this Rotelle Pasta?

This Rotel pasta is great with some garlic bread, a fresh green salad, steamed veggies, cornbread, or creamy coleslaw on the side.

​

Easy Rotel Pasta

Vicky Hadley~Little Chef Within

Get dinner on the table fast with this Easy Rotel Pasta! Packed with flavor from juicy ground beef and perfectly cooked rotini, this dish is a weeknight win!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course 30 minutes meals, dinner, skillet meals

Cuisine American

Servings 4

Calories 1990 kcal

Equipment

• 1 large skillet

Ingredients

  

1x2x3x

• 8 ounces rotini uncooked
• 1 pound ground beef
• 1 small onion finely chopped
• 10 ounce can of Rotel diced tomatoes and green chilies undrained
• 3/4 cup beef stock
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream
• Fresh cilantro or parsley chopped for garnish optional

Instructions

 

• Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
• In a large skillet, over medium high heat, cook the ground beef and onion together. Cook until the beef is brown, drain excess grease.
• Stir in the Rotel tomatoes (with their juice), broth, chili powder, cumin, garlic salt, and pepper. Simmer the mixture for about 5 minutes, allowing the flavors to blend.
• Add the cooked pasta to the skillet with the meat and tomato mixture. Toss everything together until well combined.
• Lower the heat and stir in the shredded cheese until it melts. Then, mix in the sour cream until the pasta is creamy and evenly coated.
• Sprinkle with chopped cilantro or parsley before serving.

Notes

Don’t Overcook the Pasta: Cook the rotini until it’s al dente. It will continue to cook slightly when mixed with the hot sauce, preventing it from becoming too soft.

*If using Gluten-free pasta, cook for 3 minutes less than what the package calls for, it will continue to cook in the skillet.

Nutrition

Calories: 1990kcalCarbohydrates: 15gProtein: 113gFat: 163gSaturated Fat: 74gPolyunsaturated Fat: 5gMonounsaturated Fat: 56gTrans Fat: 6gCholesterol: 537mgSodium: 3813mgPotassium: 1931mgFiber: 1gSugar: 7gVitamin A: 2818IUVitamin C: 2mgCalcium: 1091mgIron: 11mg

Keyword 30 minute meals, beef, comfort food, easy, one-pot meal, pasta dishes

Tried this recipe?Let us know how it was!

​

​

​

Love this? Please share!