Description
Rotel Pasta is a creamy, cheesy, and mildly spicy one-pot dish combining ground meat, Rotel tomatoes with green chilies, pasta, and a blend of seasonings, perfect for a comforting weeknight meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground beef, chicken, or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- Black beans, corn, bell peppers, jalapeños, or fresh cilantro for garnish (optional)
Pantry and Dairy
- 1 can (10 oz) Rotel tomatoes with green chilies
- 8 oz uncooked pasta
- 2 cups chicken or beef broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar or Mexican blend cheese
- 2 tablespoons olive oil or butter
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the Meat: Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat to avoid greasiness.
- Sauté Aromatics: Add diced onion to the skillet and cook for 2–3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant to build flavor.
- Add Seasonings and Rotel: Sprinkle in chili powder, paprika, salt, and pepper; stir well to coat the meat and onions. Pour in the can of Rotel tomatoes with juices, adding a subtle heat and tang to the sauce.
- Add Pasta and Liquid: Stir in the uncooked pasta and pour in the broth. Mix well to submerge most of the pasta. Bring to a gentle boil, then lower heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally until pasta is tender and liquid mostly absorbed.
- Make It Creamy: Stir in the heavy cream or half-and-half once pasta is cooked. Let simmer uncovered for 2–3 minutes to thicken the sauce slightly and balance the spice with creaminess.
- Add Cheese: Turn off the heat and stir in shredded cheese until fully melted and smooth, creating a luscious, gooey finish without baking.
- Garnish and Serve: Adjust seasonings if needed. Garnish with fresh cilantro, jalapeños, or a dollop of sour cream. Serve hot and enjoy the flavorful pasta dish.
Notes
- Use your choice of ground meat; chicken or turkey offers a lighter option compared to beef.
- For extra vegetables, add black beans, corn, or diced bell peppers during the sauté step.
- Half-and-half can substitute heavy cream for a lighter texture but still creamy.
- Adjust spice levels by adding more or fewer jalapeños or Rotel chilies.
- This dish can be made gluten-free by using gluten-free pasta.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking / One-Pot
- Cuisine: American Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: Thirty six g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Rotel pasta, creamy pasta, one-pot pasta, ground beef pasta, cheesy pasta, Tex-Mex pasta, easy weeknight dinner
