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Rotel Pasta Fiesta made with rigatoni pasta, seasoned ground beef, diced tomatoes and green chilies, and melted cheese in a creamy, cheesy skillet dinner.

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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 bowl
Course: Dinner
Cuisine: Mexican-Italian Fusion
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Brown ground beef and onion in olive oil; drain fat and stir in taco seasoning.
  2. Add Rotel, beef broth, heavy cream, and dry pasta to the skillet.
  3. Bring to a boil, reduce heat, and simmer covered for 12-15 minutes until pasta is tender.
  4. 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.