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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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Course: Dinner
Cuisine: Mexican-Italian Fusion
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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%)