Rotel Pasta Fiesta

This creamy Rotel pasta fiesta transforms simple ingredients into a Tex-Mex comfort meal that's perfect for busy weeknights. I created this recipe when my family needed something quick yet satisfying, and it's become our go-to when we crave bold flavors without spending hours in the kitchen.

This dish saved me countless times when unexpected dinner guests arrived. The first time I made it, my picky nephew asked for seconds and then requested it at every visit afterward. Now it's my signature last minute entertaining dish.

Ingredients

• Pasta: Choose penne or rotini as their ridges hold the creamy sauce perfectly
• Ground beef: Provides hearty protein. Select 80/20 for best flavor or lean for a lighter option
• Rotel tomatoes: The star ingredient that brings both tomato base and spicy green chilies in one convenient can
• Heavy cream: Creates the luxurious creamy texture that makes this dish irresistible
• Cheddar cheese: Use freshly grated for best melting. The sharper the better for more pronounced flavor
• Taco seasoning: Infuses authentic Tex Mex flavors throughout. Store bought works but homemade elevates the dish
• Garlic powder: Adds depth without overpowering. Fresh minced garlic works too but powder blends more smoothly
• Fresh herbs: Optional but add brightness and color that cuts through the richness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt to the water it should taste like seawater. Add pasta and cook 1 minute less than package directions for perfect al dente texture. Reserve half cup of pasta water before draining. The starchy water helps bind the sauce if needed later.

Brown the Meat:

Heat a large skillet over medium high heat. Add ground meat breaking it apart with a wooden spoon. Cook until no pink remains about 5 to 7 minutes. Drain excess fat but leave a little for flavor. If using lean meat add a tablespoon of olive oil to prevent sticking.

Create the Sauce:

To the cooked meat add the undrained can of Rotel tomatoes the juice adds essential flavor. Pour in heavy cream taco seasoning and garlic powder. Stir to combine and bring to a gentle simmer. Let cook for 5 minutes to allow flavors to meld and sauce to thicken slightly. Reduce heat if bubbling too vigorously.

Combine and Finish:

Add drained pasta to the sauce and toss gently to coat each piece. If sauce seems too thick add reserved pasta water a tablespoon at a time. Sprinkle cheese over the mixture and stir until completely melted and incorporated. The residual heat will melt the cheese into a silky sauce. Season with salt and pepper to taste.

My absolute favorite part of this recipe is the versatility of Rotel tomatoes. My grandmother introduced me to them years ago, and I've been finding ways to incorporate them into recipes ever since. The perfect balance of tomato acidity and chile heat makes this dish special without requiring a long list of ingredients.

Make It Your Own

This recipe welcomes endless customization based on your preferences and what's in your pantry. For a spicier version, choose the hot variety of Rotel or add a diced jalapeño with the meat. Prefer milder flavors? The mild Rotel works perfectly, or substitute regular diced tomatoes plus a small can of mild green chilies. The heavy cream can be replaced with half and half or even cream cheese thinned with a bit of milk for a different but equally delicious texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This pasta actually improves overnight as the flavors continue to develop. When reheating, add a splash of milk or water to revive the creamy texture, as the pasta will absorb some of the sauce during storage. Microwave on medium power, stirring halfway through, or gently reheat on the stovetop over medium low heat, stirring frequently to prevent sticking.

Serving Suggestions

While this Rotel pasta stands perfectly on its own as a complete meal, a few simple sides can transform it into a feast. A crisp green salad with lime vinaigrette provides a refreshing contrast to the rich pasta. Warm flour tortillas or crusty garlic bread make excellent vehicles for scooping up every last bit of the creamy sauce. For a full Tex Mex spread, serve alongside simple guacamole or fresh pico de gallo.

Pro Tips

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Recipe FAQs

→ Can I make this dish ahead of time?

Yes! You can cook the pasta al dente and brown the meat up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, combine with the remaining ingredients and heat until hot and cheese is melted.

→ What can I substitute for heavy cream?

Half-and-half or evaporated milk make good substitutes for a lighter option. For a dairy-free alternative, try full-fat coconut milk or a cashew cream. The sauce won't be quite as rich but will still be delicious.

→ How spicy is this dish?

The dish has a mild-to-medium heat level depending on which variety of Rotel tomatoes you use. For less spice, choose mild Rotel or drain and rinse the tomatoes before adding. For more heat, add a diced jalapeño or a dash of hot sauce.

→ How do I make this vegetarian?

Replace the ground meat with 1 can of black beans (drained and rinsed) and 1 cup of corn kernels. You could also add diced bell peppers and zucchini for extra vegetables. The cooking time remains similar, just sauté the vegetables until tender before adding the Rotel and other ingredients.

→ What pasta shapes work best for this dish?

Penne and rotini are ideal because their ridges and shapes hold the creamy sauce well. Other good options include farfalle (bow ties), fusilli, or medium shells. Avoid long pasta like spaghetti or linguine as they don't capture the chunky sauce components as effectively.

→ Can I freeze leftovers?

Yes, this dish freezes reasonably well. Cool completely, then store in airtight containers for up to 3 months. The texture of the cream sauce may change slightly upon thawing, but stirring well while reheating will help recombine the ingredients. Add a splash of milk if needed to revive the creaminess.