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.
Pin Share Print 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%)