Creamy Cheesy Rotel Pasta: Tex-Mex Dinner Fiesta (Print Version)
Creamy Cheesy Rotel Pasta Fiesta is a hearty, comforting Tex-Mex dinner. Easy to make with simple ingredients, perfect for busy weeknights or family gatherings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Meat-based, Dairy
# Ingredients:
→ Main Ingredients for Rotel Pasta Fiesta
01 -
1 lb elbow macaroni or medium shells, uncooked
02 -
1 lb ground beef (90/10 recommended)
03 -
2 cans (10 oz each) Rotel Diced Tomatoes with Green Chilies, undrained
04 -
3 cups chicken broth, low-sodium
→ Creamy Cheesy Core
05 -
4 oz cream cheese, softened and cubed
06 -
8 oz Velveeta cheese, cubed
→ Tex-Mex Flavor Boosters
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
1 tbsp chili powder
10 -
1 tsp ground cumin
11 -
Salt and black pepper to taste
→ Finishing Touches
12 -
1/4 cup fresh cilantro, chopped
13 -
1/2 cup shredded cheddar or Monterey Jack cheese, for garnish
# Instructions:
01 -
Get a big skillet hot over medium-high heat. Toss in your ground beef. Break it up with a spoon, watching it sizzle and turn brown. Oh, the smell of browning beef just means dinner is on its way! Drain any excess fat; I use a paper towel to soak it up, it’s a bit messy but effective. Don't forget to season it with a pinch of salt and pepper here, I always do.
02 -
Once the beef is browned, stir in your garlic powder, onion powder, chili powder, and cumin. Let them cook for about a minute, stirring constantly, until they smell fragrant and amazing. This step really wakes up the spices and gets that Tex-Mex aroma filling your kitchen. Don't rush this, it's where the magic starts to happen for your Rotel Pasta Fiesta!
03 -
Pour in the Rotel diced tomatoes (undrained, please!), the chicken broth, and the uncooked pasta. Give it a good stir to make sure everything is submerged. Bring it to a simmer, then reduce the heat to medium-low, cover, and let it cook. I always peek a few times because I'm impatient, but resist the urge too much!
04 -
Let it simmer for about 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give it a stir every few minutes to prevent the pasta from sticking. This is the part where the kitchen starts to smell absolutely divine, a mix of spicy tomatoes and cooking pasta. My "oops" moment here is usually not stirring enough and getting a little bit of sticky bottom.
05 -
Now for the good stuff! Uncover the skillet, then stir in the cream cheese and Velveeta, cut into cubes. Stir, stir, stir until both cheeses are completely melted and the sauce is smooth and creamy. This is where the Rotel Pasta Fiesta truly earns its "creamy cheesy" title. It transforms from a simple pasta dish to a rich, comforting hug.
06 -
Taste and adjust seasonings if needed – maybe a little more salt or another pinch of chili powder? Garnish generously with fresh cilantro and a sprinkle of shredded cheddar or Monterey Jack. Serve it hot! The steam rising from the cheesy goodness, oh my. This is always my favorite part, seeing everyone dig in and enjoy this Rotel Pasta Fiesta.
# Notes:
01 -
Personal cooking tip I've learned: always drain the ground beef well!
02 -
Storage advice from my kitchen: reheat gently on the stove with a splash of milk.
03 -
Substitution I've tried: ground turkey works, but the texture is a bit different.
04 -
Serving suggestion: a side of warm tortillas for scooping, yum!
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
Wooden spoon
03 -
Colander (optional
04 -
for draining beef fat)
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 20-25g
Total Carbohydrate: 45-55g
Protein: 25-30g