Creamy Rotel Pasta Fiesta
Creamy Rotel Pasta Fiesta is a rich, cheesy pasta dinner made with seasoned ground beef, Rotel tomatoes and green chiles, cream cheese, and cheddar. It’s quick, comforting, and perfect for busy weeknights.Prep Time10 minutesCook Time25 minutesTotal Time35 minutesServings6 servingsCourseMain CourseCuisineAmerican, Tex-Mex InspiredIngredients12 oz short pasta, such as penne, rotini, or cavatappi1 lb ground beef1 tbsp olive oil1 small onion, diced3 garlic cloves, minced1–2 tbsp taco seasoning1 can (10 oz) Rotel diced tomatoes and green chiles, undrained4 oz cream cheese1 cup heavy cream½ cup beef broth1½ cups shredded cheddar cheeseSalt, to tasteBlack pepper, to tasteChopped cilantro or parsley, optionalSliced green onions or jalapeños, optionalInstructionsCook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook for 6–8 minutes, breaking up the beef as it browns. Drain excess grease if needed.Stir in garlic, taco seasoning, and black pepper. Cook for about 30 seconds.Add the Rotel tomatoes and green chiles with their juices. Simmer for 2–3 minutes.Reduce the heat and stir in cream cheese, heavy cream, and beef broth until smooth and creamy.Add shredded cheddar gradually, stirring until melted.Add the cooked pasta and toss until evenly coated. Add a splash of reserved pasta water if the sauce is too thick.Taste and adjust the seasoning. Garnish with cilantro, green onions, jalapeños, or extra cheese and serve warm.NotesUse mild Rotel for less heat or hot Rotel for a spicier version.Ground chicken, turkey, or sausage can replace the beef.Freshly shredded cheese melts more smoothly than pre-shredded cheese.Add bell peppers, corn, black beans, or spinach for extra vegetables.When reheating, stir in a splash of milk, cream, or broth to bring back the creamy texture.