Creamy Rotel Pasta with Ground Beef

I absolutely love the way this dish combines savory ground beef with creamy sauce and zesty Rotel tomatoes—all tossed with pasta for a hearty, satisfying meal.

Why You’ll Love This Recipe

I adore recipes that are full-flavored and come together quickly on a busy night. This one delivers comfort and bold Tex-Mex flair in a single skillet, perfect for satisfying family dinners or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz pasta (I like rotini or penne)

• 1 lb lean ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (10 oz) Rotel diced tomatoes with green chilies

• 1 cup heavy cream

• 1 can cream of mushroom soup (optional but gives extra creaminess)

• 2 cups shredded cheddar cheese

• 1 Tbsp olive oil

• Salt and pepper, to taste

Directions

1. Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium-high. Add ground beef and diced onion; cook until meat is browned and onions are soft. Add garlic, sauté for about 1 minute.

3. Stir in Rotel (undrained), heavy cream, cream of mushroom soup, salt, and pepper. Simmer for 5 minutes.

4. Add pasta to skillet, sprinkle in cheddar cheese, and stir until fully melted and pasta is coated in creamy sauce. Serve immediately.

Servings and timing

• Servings: about 4–6

• Prep time: around 10 minutes

• Cook time: around 20 minutes

• Total time: approximately 30 minutes

Variations

• Swap in penne, rigatoni, or elbow macaroni. I’ve tried rotini and penne—both work beautifully.

• Add veggies like bell peppers, corn, or black beans for extra texture and color.

• For more heat, use hot Rotel or add jalapeños or red pepper flakes.

• Try cream cheese or Velveeta in place of cream of mushroom soup for a richer sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove or microwave in 30-second intervals, stirring in a little milk or broth if the pasta seems dry.

FAQs

What pasta shape works best?

I prefer rotini or penne because they hold onto the sauce well, but any short pasta like elbows or rigatoni also works great.

Can I make it spicier or milder?

Absolutely! I use hot, medium, or mild Rotel—or add jalapeños or red pepper flakes to adjust the heat to my taste.

Is it freezable?

Cream-based pasta can separate a bit when frozen, so I usually refrigerate it instead. If I do freeze it, I expect a slight change in texture after thawing.

Can I use ground turkey or chicken instead?

Yes—ground turkey or chicken both work well, and turkey is a leaner option that still tastes great in this dish.

What can I serve alongside this?

I love pairing it with garlic bread, a crisp green salad, or even cornbread for a complete and hearty meal.

Conclusion

This creamy Rotel pasta is one of my go-to comfort meals—quick, customizable, and always crowd-pleasing. Whether I’m making it spicy or mild, loaded with veggies or just cheese, it never disappoints. I hope it becomes a favorite in your kitchen too!