Description
Rotel Pasta Fiesta is a creamy, cheesy, and spicy pasta dish bursting with Tex-Mex flavors. With tender pasta, Rotel tomatoes, savory ground beef, and melty cheese, it’s a quick and easy dinner perfect for busy weeknights!
Ingredients
Units
Scale
-
For the Pasta:
- 12 oz penne, rotini, or your favorite pasta, cooked and drained
-
For the Meat Mixture:
- 1 lb ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel diced tomatoes and green chilies (mild or spicy, as desired)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
-
For the Sauce:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1/4 cup milk (more if needed to adjust consistency)
-
Optional Garnishes:
- Chopped cilantro
- Crushed tortilla chips
- Sliced jalapeños
Instructions
-
Cook the Pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
-
Prepare the Meat Mixture:
- In a large skillet, cook the ground beef over medium heat until browned and crumbled. Drain any excess grease.
- Add the chopped onion and garlic to the skillet and sauté for 2–3 minutes, until softened.
- Stir in the Rotel, chili powder, cumin, salt, and pepper. Cook for 2–3 minutes to let the flavors combine.
-
Make the Sauce:
- Reduce the heat to low. Stir the cream cheese into the meat mixture until melted and smooth.
- Add the shredded cheese and milk, stirring until the cheese is fully melted and the sauce is creamy. Adjust the thickness by adding more milk, if needed.
-
Combine with Pasta:
- Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
-
Serve:
- Serve warm, garnished with chopped cilantro, crushed tortilla chips, or sliced jalapeños for extra flavor and crunch.
Notes
- For a vegetarian option, swap the ground meat for black beans or diced sautéed vegetables.
- For extra spice, use hot Rotel and add a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to maintain creaminess.