Picture this: Tex-Mex comfort food crashed into your favorite pasta night and they decided to party together. That’s Rotel Pasta Fiesta in a nutshell. We’re talking creamy, cheesy, slightly spicy pasta loaded with ground beef, that magical can of Rotel tomatoes (the MVP of this whole situation), and enough melted cheese to make you forget your own name. It’s like if queso dip and spaghetti had a baby and raised it on good vibes and comfort food. This one-pot wonder is what happens when you want something cozy but with a little kick — and honestly, it’s about to become your new obsession. My neighbor literally knocked on my door asking what smelled so good. True story.
Why You’ll Love This Recipe
- One pot, minimal cleanup — because who has time for a sink full of dishes?
- Ready in 30 minutes — faster than delivery and way more satisfying
- Crowd-pleaser supreme — kids love it, adults devour it
- Pantry-friendly — you probably have most of this stuff already
- Customizable heat level — mild for the wimps, spicy for the warriors
- Leftovers are magical — seriously, it’s even better the next day
The Good Stuff You’ll Need
For the Base:
- 1 lb ground beef (80/20 is perfect)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color, go wild)
- 1 can (10 oz) Rotel diced tomatoes with green chiles (the original is classic)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 packet taco seasoning (or make your own)
- 1 tsp cumin
- 1/2 tsp smoked paprika
For the Pasta Magic:
- 12 oz penne or rotini pasta
- 3 cups beef broth
- 1 cup whole milk
- 8 oz cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup sour cream
For the Finishing Touch:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 avocado, diced
- Lime wedges
- Extra cheese (because duh)
- Crushed tortilla chips for crunch
Let’s Do This
Step 1: Brown That Beef
Heat a large pot or Dutch oven over medium-high heat.
Brown the ground beef, breaking it up as it cooks (about 6-8 minutes). Don’t drain it — we want those flavors.
Step 2: Veggie Party
Add onion and bell pepper to the beef. Cook until softened, about 5 minutes.
Toss in garlic and cook for another 30 seconds until fragrant.
Step 3: Spice It Up
Stir in taco seasoning, cumin, and smoked paprika. Cook for 1 minute.
Add both cans of tomatoes (Rotel and regular diced). Let it simmer for 2-3 minutes.
Step 4: Pasta Time
Add uncooked pasta, beef broth, and milk to the pot. Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
Step 5: Cheese Heaven
Remove from heat. Stir in cubed cream cheese until melted and smooth.
Add shredded cheddar and Monterey Jack, stirring until completely melted.
Fold in sour cream and taste for seasoning.
Step 6: Serve and Celebrate
Top with fresh cilantro, green onions, diced avocado, and a sprinkle of crushed tortilla chips.
Serve with lime wedges and watch everyone’s faces light up.
Serving Suggestions
Pair with a simple side salad and some warm flour tortillas for the full experience.
Set up a toppings bar with jalapeños, hot sauce, extra cheese, and sour cream.
Serve with Mexican street corn for the ultimate fiesta vibe.
Switch It Up
Go Chicken: Swap ground beef for ground chicken or leftover rotisserie chicken.
Vegetarian Vibes: Use black beans and vegetable broth instead of beef.
Spice Level: Use hot Rotel for more heat, or add jalapeños and hot sauce.
Protein Boost: Toss in some cooked chorizo or ground turkey.
Veggie Load: Add corn, black beans, or diced zucchini.
Make-Ahead Tips
This reheats beautifully — just add a splash of milk or broth to loosen it up.
You can prep all your veggies the night before to speed up cooking.
Leftovers keep 3-4 days in the fridge and freeze for up to 3 months.
Questions People Actually Ask
Q: Can I use a different pasta shape? A: Absolutely! Any short pasta works — shells, bow ties, whatever you’ve got.
Q: What if I can’t find Rotel? A: You can substitute with diced tomatoes plus a small can of diced green chiles.
Q: Can I make this in a slow cooker? A: Sort of — brown the beef first, then add everything except cheese to the slow cooker. Cook on low 4-6 hours, then stir in cheese.
Q: Is this freezer-friendly? A: The pasta can get a bit mushy when frozen, but it’s still delicious. Just add extra liquid when reheating.
Q: Can I make it healthier? A: Try ground turkey, whole wheat pasta, and use Greek yogurt instead of sour cream.
Q: What if it’s too thick? A: Just stir in more milk or broth until you reach your desired consistency.
Print
Rotel Pasta Fiesta
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Picture this: Tex-Mex comfort food crashed into your favorite pasta night and they decided to party together. That’s Rotel Pasta Fiesta in a nutshell. We’re talking creamy, cheesy, slightly spicy pasta loaded with ground beef, that magical can of Rotel tomatoes (the MVP of this whole situation), and enough melted cheese to make you forget your own name. It’s like if queso dip and spaghetti had a baby and raised it on good vibes and comfort food. This one-pot wonder is what happens when you want something cozy but with a little kick — and honestly, it’s about to become your new obsession. My neighbor literally knocked on my door asking what smelled so good. True story.
Ingredients
For the Base:
- 1 lb ground beef (80/20 is perfect)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color, go wild)
- 1 can (10 oz) Rotel diced tomatoes with green chiles (the original is classic)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 packet taco seasoning (or make your own)
- 1 tsp cumin
- 1/2 tsp smoked paprika
For the Pasta Magic:
- 12 oz penne or rotini pasta
- 3 cups beef broth
- 1 cup whole milk
- 8 oz cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup sour cream
For the Finishing Touch:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 avocado, diced
- Lime wedges
- Extra cheese (because duh)
- Crushed tortilla chips for crunch
Instructions
Heat a large pot or Dutch oven over medium-high heat.
Brown the ground beef, breaking it up as it cooks (about 6-8 minutes). Don’t drain it — we want those flavors.
Add onion and bell pepper to the beef. Cook until softened, about 5 minutes.
Toss in garlic and cook for another 30 seconds until fragrant.
Stir in taco seasoning, cumin, and smoked paprika. Cook for 1 minute.
Add both cans of tomatoes (Rotel and regular diced). Let it simmer for 2-3 minutes.
Add uncooked pasta, beef broth, and milk to the pot. Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
Remove from heat. Stir in cubed cream cheese until melted and smooth.
Add shredded cheddar and Monterey Jack, stirring until completely melted.
Fold in sour cream and taste for seasoning.
Top with fresh cilantro, green onions, diced avocado, and a sprinkle of crushed tortilla chips.
Serve with lime wedges and watch everyone’s faces light up.
Notes
Pair with a simple side salad and some warm flour tortillas for the full experience.
Set up a toppings bar with jalapeños, hot sauce, extra cheese, and sour cream.
Serve with Mexican street corn for the ultimate fiesta vibe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~48g
- Protein: ~26g