Description
Rotel Pasta Fiesta: A festive, 30-minute creamy cheesy zesty pasta dinner that’s perfect for weeknights and potlucks.
Ingredients
Scale
- 12 oz pasta (penne or rotini work great)
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1½ cups shredded cheddar or Mexican blend cheese
- 2 tbsp chopped green onions or parsley (optional, for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add onion and garlic and sauté for 2–3 minutes until softened and fragrant.
- Stir in Rotel tomatoes, beef broth, heavy cream, salt, black pepper, and paprika. Bring to a gentle simmer.
- Add cooked pasta to the skillet and stir until fully coated in the sauce.
- Sprinkle in shredded cheese and stir until melted and creamy.
- Simmer for 2–3 minutes until thickened.
- Garnish if desired and serve hot.
Notes
- You can garnish with chopped green onions or parsley for brightness.
- Leftovers keep well in the refrigerator for up to 3 days.
- Swap in gluten-free pasta to make this gluten-free-friendly.
- Adjust salt to taste, especially if using salted beef broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Keywords: Rotel Pasta Fiesta, creamy cheesy pasta, ground beef, Rotel tomatoes, 30-minute dinner, skillet pasta