Easy Rotel Pasta Fiesta

There is a magical intersection where Taco Tuesday meets Italian pasta night, and that is exactly where this Rotel Pasta Fiesta lives. Max calls it "nacho noodles" because it combines the savory, cheesy comfort of a queso dip with the heartiness of a pasta dinner. It is the ultimate one-skillet meal that delivers a creamy, slightly spicy kick that wakes up your palate without overwhelming it.

A creamy, zesty one-pot pasta dish featuring ground beef, Rotel tomatoes, and a rich cheese sauce. The perfect mashup of tacos and pasta.

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Why You Will Love This Rotel Pasta Fiesta

This recipe is the definition of low-effort, high-reward cooking. It cooks entirely in one pot—even the pasta simmers right in the sauce—meaning cleanup is virtually non-existent. The combination of zesty Rotel tomatoes, seasoned ground beef, and a luxurious cheese sauce creates a meal that is comforting, filling, and packed with bold fiesta flavors.

How To Make Rotel Pasta Fiesta

We start by browning ground beef with onions and a generous amount of taco seasoning to build a savory base. Then, instead of boiling water separately, we add beef broth, Rotel tomatoes, and heavy cream directly to the meat. The uncooked pasta goes right into this liquid, absorbing all the spices as it cooks. We finish it off by stirring in plenty of melted cheese until the sauce transforms into a velvety, golden coating that clings to every noodle.

Rotel Pasta Fiesta Ingredients

The Meat base

• 1 lb lean ground beef (or ground turkey/sausage)
• 1 small yellow onion (diced)
• 2 tablespoons taco seasoning (1 packet)
• 1 tablespoon olive oil

The Liquid & Pasta

• 1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies (undrained)
• 3 cups beef broth (low sodium)
• ½ cup heavy cream
• 12 oz dry pasta (Rigatoni or Penne work best)

The Cheesy Finish

• 2 cups Colby Jack or Cheddar cheese (freshly shredded)
• 4 oz cream cheese (cubed, optional for extra creaminess)
• Fresh cilantro or parsley (chopped for garnish)

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Step by Step Method

Brown the Beef

• Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
• Add the ground beef and diced onion; cook for 6–8 minutes until the beef is fully browned and crumbled.
• Drain excess grease if necessary, then stir in the taco seasoning until the meat is well coated.

Simmer the Pasta

• Pour in the can of Rotel (juices and all), beef broth, and heavy cream. Stir to combine.
• Add the dry, uncooked pasta to the skillet; ensuring the noodles are mostly submerged in the liquid.
• Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes. Stir occasionally to prevent sticking.

Melt the Cheese

• Once the pasta is al dente and most of the liquid has thickened into a sauce, turn the heat down to low.
• Stir in the cream cheese (if using) until dissolved, followed by the shredded cheese.
• Stir gently until the cheese is completely melted and the sauce is smooth and creamy orange.

Serve

• Garnish generously with fresh chopped cilantro or parsley.
• Serve immediately while hot and gooey.

Max’s Reaction: "It tastes like dipping pasta into the cheese bowl at the Mexican restaurant! I like finding the little tomato squares."

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What Pairs Well With Rotel Pasta Fiesta

Since this dish is rich and cheesy, we love serving it with something that adds a bit of crunch. Tortilla chips on the side are great for scooping up any extra sauce. A simple salad with corn, black beans, and a lime vinaigrette helps cut through the heaviness, or a basket of warm cornbread makes for a comforting side.

Rotel Pasta Fiesta Variations

Sausage Swap

• Substitute the ground beef for spicy Italian sausage or chorizo. The pork fat adds a tremendous amount of flavor that pairs perfectly with the green chilies.

Velveeta Version

• For an ultra-smooth, retro-style sauce, swap the shredded cheddar for 8 oz of cubed Velveeta cheese. It melts faster and creates that classic "shell and cheese" consistency.

Veggie Loaded

• Add diced bell peppers, corn, and black beans when you add the broth. It bulks up the meal and adds great texture without changing the flavor profile.

Extra Spicy

• Use "Hot" Rotel instead of "Original" and add a diced jalapeño to the beef mixture. Top with pepper jack cheese for a fiery finish.

Equipment

• Large Deep Skillet or Dutch Oven (with lid)
• Wooden Spoon
• Cheese Grater

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce as it sits, so it will be much thicker the next day—almost like a casserole.

Make Ahead Strategy

You can brown the meat and onions ahead of time and store them in the fridge. When dinner time comes, just reheat the meat in the skillet, add the liquids and pasta, and proceed with the recipe.

Reheating Instructions

Reheat gently on the stovetop over low heat. You will likely need to add a splash of milk or broth to loosen the sauce back up to a creamy consistency, as the starch will have set in the fridge.

Rotel Pasta Fiesta Frequently Asked Questions

A Fiesta in a Bowl

This meal is a celebration of bold flavors and easy cooking. It satisfies the craving for something spicy and savory without requiring a sink full of dishes. If you enjoy fun, flavorful family dinners, you have to try our Hot Honey BBQ Chicken Quesadillas for another spicy-sweet hit, or the comforting Cheddar Ranch Chicken Tater Tot Bake for a cheesy classic. For a crispy favorite everyone loves, the Malibu Chicken is a must-try.

Share your Rotel Pasta Fiesta! Tag us @HannahCooking with #RotelPastaFiesta; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Rotel Pasta Fiesta recipe and let us know what twists or ingredients you used!

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Rotel Pasta Fiesta

A creamy, zesty one-pot pasta dish featuring ground beef, Rotel tomatoes, and a rich cheese sauce. The perfect mashup of tacos and pasta.

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Course: Dinner

Cuisine: Mexican-Italian Fusion

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 bowl

Calories: 520kcal

Cost: $12

Equipment

• 1 Deep Skillet (Or Dutch Oven)
• 1 Wooden spoon (For stirring)
• 1 Cheese Grater (For fresh cheese)

Ingredients

• ▢ 1 lb ground beef - Lean preferred
• ▢ 12 oz dry pasta - Rigatoni or Penne
• ▢ 1 can Rotel - Original diced tomatoes & green chilies
• ▢ 3 cups beef broth - Low sodium
• ▢ ½ cup heavy cream - For richness
• ▢ 2 cups Colby Jack cheese - Shredded
• ▢ 1 medium yellow onion - Diced
• ▢ 2 tablespoon taco seasoning - Or 1 packet
• ▢ 1 tablespoon olive oil - For cooking
• ▢ 1 tablespoon fresh cilantro - Chopped garnish

Instructions 

• Brown ground beef and onion in olive oil; drain fat and stir in taco seasoning.
• Add Rotel, beef broth, heavy cream, and dry pasta to the skillet.
• Bring to a boil, reduce heat, and simmer covered for 12-15 minutes until pasta is tender.
• Stir in shredded cheese until melted and smooth; garnish with cilantro.

Notes

Use a sturdy short pasta like Rigatoni to hold the chunky sauce. Adjust heat by choosing Mild or Hot Rotel.

Nutrition

Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 48g (16%) | Protein: 28g (56%) | Fat: 24g (37%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg (28%) | Sodium: 980mg (43%) | Potassium: 450mg (13%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 500IU (10%) | Vitamin C: 8mg (10%) | Calcium: 300mg (30%) | Iron: 3mg (17%)