Looking for a bold, cheesy, and comforting dinner that’s both simple to make and family-approved? Creamy Rotel Pasta with Ground Beef is your go-to solution for a one-pot meal that brings the rich flavor of Tex-Mex cuisine straight to your table. With pantry-friendly ingredients and only about 30 minutes of cook time, it’s perfect for weeknights when you want a satisfying dish without the hassle.

This dish gets its signature kick from Rotel tomatoes—a blend of diced tomatoes and green chilies. These add spice and tanginess to balance the creamy cheese sauce and hearty ground beef. Not sure what Rotel is? You can learn more about Rotel Tomatoes here and why they’re a staple in southern and Tex-Mex cooking.

What makes this dish even better is how easily it adapts to whatever you have on hand. Pasta? Any kind will do. Cheese? Whether it’s Velveeta or cream cheese, it’ll melt into that perfect creamy texture. Speaking of which, you can read more about the nutritional profile of Velveeta cheese to understand how it fits into your diet.

What is Rotel?

Rotel is a brand of canned tomatoes blended with green chilies, and it comes in varying levels of spiciness—original, mild, and hot. It’s widely used in Tex-Mex recipes and adds both heat and zest to your dish. The acidity of the tomatoes balances the rich flavors of beef and cheese, making it essential in this pasta recipe.

Why You’ll Love This Recipe

One-pot wonder: Everything cooks in one pan for easy cleanup
Hearty and filling: Loaded with ground beef and cheesy sauce
Quick and easy: Perfect for beginners or busy weeknights
Customizable heat level: Control the spice with different Rotel varieties
Kid-approved: Creamy and cheesy—what’s not to love?

Ingredients Overview

Here’s what you’ll need to make this creamy, cheesy Rotel pasta:

12 oz rotini, penne, or any short pasta
1 lb ground beef
1 tbsp olive oil
1 can (10 oz) Rotel tomatoes, undrained
1 cup beef broth
½ cup heavy cream
4 oz cream cheese or Velveeta
½ tsp chili powder
½ tsp smoked paprika
¼ tsp cumin
Salt and black pepper to taste
Optional: diced onions, garlic, corn, bell peppers, jalapeños

Step-by-Step Cooking Instructions

Cook pasta: Boil according to package instructions. Drain and set aside.
Brown the beef: In a large skillet, heat olive oil and cook the ground beef until fully browned. Drain excess fat.
Sauté aromatics (optional): Add diced onions and garlic, and cook until translucent.
Add liquids and seasoning:
- Pour in the Rotel tomatoes (with juice), beef broth, and heavy cream
- Stir in cream cheese or Velveeta, letting it melt into the sauce
- Add spices: chili powder, paprika, cumin, and season with salt and pepper
Combine and simmer:
- Stir in the cooked pasta
- Let everything simmer for 5–7 minutes until sauce thickens and coats the pasta
Serve hot, garnished with shredded cheese or fresh herbs if desired

For tips on cooking pasta to perfection, refer to this pasta guide from Serious Eats.

Substitutions and Variations

Want to switch it up? Try these variations:

Replace ground beef with ground turkey or chicken
Use plant-based meat or mushrooms for a vegetarian option
Swap Velveeta for Monterey Jack, cheddar, or mozzarella
Go gluten-free with chickpea or rice pasta
Add a smoky flavor with a dash of chipotle powder or smoked gouda

Storage and Reheating Tips

Store leftovers in an airtight container for up to 4 days in the fridge
Freeze in portions for up to 2 months
Reheat gently on the stove or microwave with a splash of milk or cream to maintain the sauce’s creaminess

Serving Suggestions

This dish pairs well with:

Garlic bread or cheesy toast
A side of green salad or roasted veggies
Serve in taco shells for a Tex-Mex fusion
Top with:
- Sliced jalapeños
- Scallions or chives
- Crushed tortilla chips

Nutritional Information (Estimates)

Per 1-cup serving:

Calories: 450–500
Protein: ~20g
Fat: ~25g
Carbs: ~35g
Sodium: Moderate to high, depending on cheese and broth

Note: Values will vary based on substitutions and portion sizes.

Common Mistakes to Avoid

Overcooking the pasta: Aim for al dente, especially if simmering later
Skipping the seasoning: Without spices, it could taste flat
Using low-fat cheese: It may not melt well, leading to a grainy sauce
Forgetting to drain beef: Excess fat can ruin the balance of flavors

FAQs – People Also Ask

Can I make Rotel pasta ahead of time?
Yes! Prepare as instructed and store. It reheats well with a splash of milk or broth.

What can I use instead of Rotel?
Use canned diced tomatoes with green chilies or mix canned tomatoes with a few spoonfuls of salsa.

Is this dish spicy?
It depends on the Rotel you choose. Use mild for less heat or original/hot for more kick.

Can I freeze creamy Rotel pasta?
Yes, though the sauce texture may change slightly. Freeze in airtight containers and reheat with care.

What kind of cheese is best for Rotel pasta?
Velveeta melts smoothly and gives that classic creamy texture, but cheddar, Monterey Jack, and cream cheese are also great.

How do I thicken the sauce if it’s too watery?
Let it simmer uncovered, or add a tablespoon of cream cheese or grated cheese to thicken.

How do I make it creamier without using Velveeta?
Use cream cheese and a splash of heavy cream. You can also melt in some grated mozzarella or cheddar.

Final Thoughts

Creamy Rotel Pasta with Ground Beef is the kind of meal that brings people to the table fast. It’s comforting, flavorful, and endlessly adaptable. Whether you’re feeding picky kids or spicing it up for a crowd, this recipe has you covered. Go ahead—make it your own and enjoy every creamy, cheesy bite.