Get ready to add a burst of flavor to your dinner rotation with this incredibly easy and cheesy Rotel Pasta Fiesta! This is the ultimate comfort food mashup, combining a hearty skillet pasta with the zesty, spicy kick of Rotel diced tomatoes and green chilies. It’s perfect for those busy weeknights when you need a satisfying meal on the table in under 30 minutes.
This creamy, savory pasta is packed with seasoned ground meat and melty cheddar cheese, making every forkful a flavorful party!
Recipe Details
- Flavor Profile: Savory and meaty, with a delicious taco seasoning warmth and a gentle, bright kick of heat from the green chilies and Rotel tomatoes.
- Texture: Creamy and smooth sauce coating perfectly al dente pasta, punctuated by the crumbled ground meat and the signature soft texture of melted cheddar.
- Time Commitment: Requires about 10 minutes of active cooking and prep time, with no marinating or extensive chilling required. This is a very fast one-skillet meal (plus a pot for pasta).
- Difficulty Level: Very easy. If you can boil water and brown meat, you can master this recipe.
What You’ll Need
This recipe is simple and requires only a handful of ingredients to deliver massive flavor. The foundation is the combination of tender pasta and ground meat (beef or turkey). The “fiesta” comes from the quick sauce, which blends heavy cream for richness, shredded cheddar for cheesy melt, and the essential can of undrained Rotel tomatoes, seasoned simply with taco seasoning and garlic powder.
Ingredient Notes
- Pasta – We recommend using a sturdy shape like penne or rotini, as their ridges and tubes are excellent for holding onto the creamy sauce and ground meat crumbles.
- Ground Beef or Turkey – Choose a lean ground meat to minimize the draining of grease, though we will drain excess fat after browning to keep the final dish from being oily.
- Rotel Diced Tomatoes and Green Chilies (undrained) – This is the key flavor element! Do not drain the can, as the liquid is necessary to build the sauce and the chilies provide the essential zing and heat.
- Heavy Cream – This adds richness and creates the creamy, luxurious texture that binds the sauce together.
- Shredded Cheddar Cheese – Use a good quality cheddar. Shredding the cheese yourself often results in a smoother, creamier melt than pre-shredded varieties, which contain anti-caking agents.
- Taco Seasoning – This blend of spices (cumin, chili powder, oregano) instantly gives the dish its savory, Tex-Mex inspired taste.
Add-ins and Substitutions
You can easily adjust this recipe to lighten or enrich it, without changing the core cooking technique:
- Cheese Swap: Substitute the cheddar cheese with Monterey Jack, Pepper Jack (for more heat), or a Mexican blend.
- Add Vegetables: Stir in a cup of canned or frozen (thawed) corn or a can of drained black beans when you add the Rotel to enrich the mixture and add fiber.
- Spice Level: If you prefer less heat, you can look for a mild version of Rotel diced tomatoes and green chilies. If you want more heat, stir in a pinch of cayenne pepper when you add the taco seasoning.
How to Make Rotel Pasta Fiesta
This meal is a one-skillet wonder (plus the pasta pot!) and comes together in just four simple steps.
- Cook the Pasta: First, bring a large pot of salted water to a rolling boil. Add your 12 oz of penne or rotini and cook the pasta according to the instructions on the package until it is perfectly al dente. Drain the pasta and set it aside while you prepare the sauce.
- Brown the Meat: In a large, heavy-bottomed skillet, cook the 1 lb of ground beef or turkey over medium heat. Break up the meat with a spoon as it cooks until it is fully browned through. Once cooked, be sure to drain off any excess grease from the skillet before moving to the next step.
- Add the Sauce Ingredients: Reduce the heat slightly and stir in the 10 oz can of Rotel diced tomatoes and green chilies (undrained), 1 cup of heavy cream, 1 teaspoon of taco seasoning, 1/2 teaspoon of garlic powder, and season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld and deepen.
- Combine Pasta and Sauce: Add the previously cooked and drained pasta directly into the skillet with the simmering sauce. Toss everything gently to ensure the pasta is fully coated. Finally, stir in the 1 cup of shredded cheddar cheese until it has completely melted and the sauce is wonderfully creamy and smooth.
- Garnish and Serve: Top the finished Rotel Pasta Fiesta with fresh cilantro or parsley, if desired, and serve immediately while hot.
Pro Tip: Don’t rinse your cooked pasta! The starch remaining on the drained pasta surface helps the creamy sauce cling tightly to every piece, resulting in a richer, more unified dish.
Recipe Tips
- Prep the Cheese First: Shred your cheddar cheese while the water is boiling or the meat is browning. Because the sauce cooks quickly, you’ll want the cheese ready to add the moment you’re ready to melt it in.
- Adjust Seasoning: When adding the salt and pepper, remember that taco seasoning already contains salt. Season lightly during the sauce simmer, and then taste again right before adding the cheese to ensure it’s perfectly balanced.
- Control the Heat: If the sauce starts boiling too vigorously during the 5-minute simmer, reduce the heat to low-medium. A gentle simmer is all you need to marry the flavors.
- Use the Right Skillet: A large skillet (12-inch or more) with high sides is best. This gives you plenty of room to mix the pasta and sauce without spilling.
FAQs
Q: Can I use ground chicken or sausage instead of beef/turkey? A: Yes! You can easily substitute the ground meat with ground chicken or mild Italian sausage. Ensure the meat is fully browned and any excess fat is drained before adding the sauce ingredients.
Q: How do I store leftovers? A: Store any leftover Rotel Pasta Fiesta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth to the skillet when warming on the stovetop to bring back the sauce’s creamy consistency.
Q: Can I make this with dairy-free alternatives? A: While we have not tested it, you could likely substitute the heavy cream with a full-fat dairy alternative (like coconut cream or oat-based cream) and use a high-quality vegan cheddar alternative that is known for melting well.
Serving Suggestions
This dish is a hearty meal on its own, but it pairs beautifully with light, fresh, and crunchy sides:
- Crisp Salad: A simple side salad with mixed greens, red onion, and a tangy vinaigrette to cut through the richness of the pasta.
- Garlic Bread: A classic pairing! Serve slices of cheesy or plain toasted garlic bread for dipping into the extra sauce.
- Fresh Toppings: Offer a side of fresh toppings like sliced avocado, a dollop of sour cream or Greek yogurt, or extra chopped jalapeños for those who want a bigger flavor punch.
Make This Recipe in Advance
Because this dish comes together so quickly, the best way to prep ahead is to have your ingredients ready to go.
- Pre-Shred the Cheese: Shred the cheddar cheese and keep it stored in an airtight container in the fridge.
- Chop Garnishes: Chop the fresh cilantro or parsley and keep it wrapped in a damp paper towel in the refrigerator.
- Do not cook the pasta ahead of time; it will absorb the sauce too quickly and become mushy upon reheating. It’s best to make this dish fresh!
Rotel Pasta Fiesta (Cheesy Skillet Dinner)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Get ready to add a burst of flavor to your dinner rotation with this incredibly easy and cheesy Rotel Pasta Fiesta! This is the ultimate comfort food mashup, combining a hearty skillet pasta with the zesty, spicy kick of Rotel diced tomatoes and green chilies. It’s perfect for those busy weeknights, delivering a creamy, savory, and satisfying meal on the table in under 30 minutes.
Ingredients
Main Components
- 12 ounces penne or rotini pasta
- 1 pound ground beef or turkey
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
Sauce and Seasoning
- 1 cup heavy cream
- 1 teaspoon taco seasoning
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
Instructions
Step 1: Cook the Pasta
First, bring a large pot of salted water to a rolling boil. Add your 12 ounces of pasta and cook according to the package instructions until it is perfectly al dente. Drain the pasta and set it aside while you prepare the sauce.
Step 2: Brown the Meat
In a large, heavy-bottomed skillet, cook the 1 pound of ground meat over medium heat. Break up the meat with a spoon as it cooks until it is fully browned through. Once cooked, be sure to drain off any excess grease from the skillet before moving to the next step.
Step 3: Add the Sauce Ingredients
Reduce the heat slightly and stir in the 10 ounce can of Rotel diced tomatoes and green chilies (undrained), 1 cup of heavy cream, 1 teaspoon of taco seasoning, 1/2 teaspoon of garlic powder, and season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld and deepen.
Step 4: Combine Pasta and Sauce
Add the previously cooked and drained pasta directly into the skillet with the simmering sauce. Toss everything gently to ensure the pasta is fully coated. Finally, stir in the 1 cup of shredded cheddar cheese until it has completely melted and the sauce is wonderfully creamy and smooth.
Step 5: Garnish and Serve
Top the finished Rotel Pasta Fiesta with fresh cilantro or parsley, if desired, and serve immediately while hot.
Notes
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth to the skillet when warming on the stovetop to bring back the sauce’s creamy consistency.
Prevent a Sticky Sauce: Do not rinse your cooked pasta! The starch remaining on the drained pasta surface helps the creamy sauce cling tightly to every piece, resulting in a richer, more unified dish.
Add Vegetables: Stir in a cup of canned or frozen (thawed) corn or a can of drained black beans when you add the Rotel to enrich the mixture and add fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet / Stovetop
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1 serving
- Calories: 603
- Sugar: 8g
- Sodium: 219mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Rotel Pasta, Cheesy Skillet Pasta, One-Pan Dinner, 30 Minute Meal, Tex-Mex Pasta, Ground Beef Pasta
