Description
This Rotel Pasta is a deliciously creamy Tex-Mex inspired dish combining tender pasta with a savory blend of ground beef, spicy Rotel tomatoes, and a rich cheese sauce, topped with melted cheddar and fresh cilantro for a comforting and flavorful weeknight meal.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, rotini, or shells)
- 1 tablespoon olive oil
Meat and Vegetables
- 1 lb ground beef or ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Sauce and Seasonings
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1/2 cup cream cheese, cubed
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Cheese and Garnish
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown Meat: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
- Sauté Vegetables: Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Spices: Pour in the undrained Rotel diced tomatoes with green chilies. Stir in chili powder, cumin, salt, and pepper, mixing well to combine all flavors.
- Create Creamy Sauce: Add the cubed cream cheese and sour cream to the skillet. Cook over medium heat, stirring frequently, until the cream cheese has melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and stir well to coat all the pasta evenly with the creamy tomato and meat sauce.
- Add Cheese: Sprinkle shredded cheddar or Mexican blend cheese over the pasta and stir until the cheese has melted completely into the dish.
- Serve and Garnish: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro or green onions if desired.
Notes
- Use Rotel Hot or add diced jalapeños for a spicier kick.
- Substitute leftover cooked chicken for ground meat for a different variation.
- Add black beans or corn for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 490
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
