Why You’ll Love This Recipe
Creamy Rotel pasta with ground beef is the ultimate one-pan comfort food — rich, hearty, and packed with bold Southwestern flavor. The creamy sauce, infused with Rotel tomatoes and melted cheese, coats every bite of tender pasta and juicy ground beef. It’s the perfect balance of spice, creaminess, and comfort. I once tried making this with a splash of heavy cream and a handful of fresh cilantro, and it added an irresistible richness and freshness to the dish. This recipe comes together quickly, making it perfect for busy weeknights or cozy weekends when you’re craving something indulgent yet easy. With just a few pantry staples, you can create a meal that’s both crowd-pleasing and deeply satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef – Lean ground beef provides the hearty base and meaty richness that makes this pasta so satisfying.
Pasta (penne, rotini, or shells) – These shapes hold the creamy sauce beautifully. Cook until al dente to maintain the perfect texture.
Rotel tomatoes (with green chilies) – The signature ingredient. Adds spice, tang, and a punch of flavor that transforms the sauce.
Cream cheese – Creates a velvety, luscious texture and balances the heat from the Rotel.
Cheddar cheese – Melts beautifully into the sauce, giving it that classic cheesy comfort.
Onion – Finely chopped onion adds depth and sweetness to the beef mixture.
Garlic – Fresh minced garlic enhances the savory, aromatic quality of the dish.
Butter or olive oil – Used to sauté the onions and garlic and enrich the overall flavor.
Beef broth – Helps thin out the sauce while deepening the savory flavor.
Heavy cream (optional) – For extra creaminess and richness; adds a smooth finish to the sauce.
Paprika and chili powder – Add a subtle smokiness and enhance the spice in the Rotel.
Salt and black pepper – Essential for seasoning and balance.
Fresh parsley or cilantro – For garnish and a touch of brightness.
Directions
Cook the pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.
In a large skillet or deep pan, melt the butter (or heat olive oil) over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary. Season with salt, pepper, paprika, and chili powder.
Stir in the can of Rotel tomatoes (with juices) and beef broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Add the cream cheese in cubes, stirring until melted and incorporated.
Gradually add the shredded cheddar cheese, stirring until the sauce becomes smooth and creamy. For a richer texture, stir in a splash of heavy cream. Add the cooked pasta and toss until evenly coated. If the sauce feels too thick, add a little reserved pasta water to loosen it.
Taste and adjust seasoning as needed. Garnish with fresh parsley or cilantro and an extra sprinkle of cheese before serving. Serve hot for the ultimate comfort meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4–6 people. Preparation time takes 10 minutes, and cooking takes about 25 minutes. Total time: approximately 35 minutes from start to finish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of milk or broth to restore creaminess. You can also microwave it in short intervals, stirring between each one. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Variations and Customizations
Spicy Rotel Pasta – Use the “Hot” variety of Rotel and add extra chili powder or jalapeños for a fiery kick.
Tex-Mex Rotel Pasta – Add black beans, corn, and taco seasoning for a Southwestern-style twist.
Creamy Chicken Rotel Pasta – Substitute ground beef with shredded or ground chicken for a lighter flavor.
Rotel Sausage Pasta – Swap the beef for Italian or smoked sausage to add a savory depth.
Vegetable-Loaded Rotel Pasta – Mix in diced bell peppers, spinach, or zucchini for extra nutrition and color.
Rotel Mac and Cheese – Use elbow macaroni and double the cheese for a thick, cheesy version.
Bacon Rotel Pasta – Add crispy bacon pieces for a smoky, indulgent upgrade.
Cajun Rotel Pasta – Stir in Cajun seasoning and a pinch of cayenne for a Southern-inspired variation.
Gluten-Free Version – Use gluten-free pasta and ensure your broth and cheeses are gluten-free.
Low-Carb Option – Replace pasta with zucchini noodles or spaghetti squash for a lighter meal.
FAQs
Can I use a different type of pasta?
Yes, penne, rotini, shells, or even spaghetti work great — just cook until al dente.
What if I don’t have Rotel tomatoes?
Use diced tomatoes and add a few tablespoons of chopped green chilies or salsa for similar flavor.
Can I make this without cream cheese?
Yes, you can replace it with sour cream or heavy cream for a slightly different texture.
How can I make it less spicy?
Use mild Rotel or plain diced tomatoes and reduce the chili powder.
Can I use pre-shredded cheese?
You can, but freshly grated cheese melts more smoothly into the sauce.
Can I add vegetables?
Absolutely — spinach, peas, or corn make great additions.
How do I keep the sauce creamy when reheating?
Add a splash of milk or broth while reheating to bring back the sauce’s consistency.
Can I make it ahead of time?
Yes, prepare the sauce and pasta separately, then combine before serving.
What meat substitutes work well?
Ground turkey, chicken, or plant-based meat crumbles are excellent alternatives.
Can I bake this dish?
Yes — transfer to a casserole dish, top with cheese, and bake at 375°F (190°C) for 15 minutes until bubbly and golden.
Conclusion
Creamy Rotel pasta with ground beef is a bold, cheesy, and deeply satisfying dish that combines the best of Tex-Mex flavor with classic comfort food appeal. Every forkful is loaded with creamy, spicy, and savory goodness, making it a guaranteed crowd-pleaser. Quick to prepare and easy to customize, it’s perfect for busy nights when you want something hearty without a lot of fuss. Once you’ve made it, this recipe will earn a permanent spot in your weeknight rotation — a creamy, zesty, and utterly irresistible pasta you’ll crave again and again.
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