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