Dinner

Rotel Pasta Fiesta Recipe

Name: Rotel Pasta Fiesta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 12 oz (340 g) pasta (penne, rotini, or shells); 1 lb (450 g) ground beef or turkey; 1 can (10 oz) Rotel diced tomatoes and green chilies (undrained); 1 cup heavy cream; 1 ½ cups shredded cheddar cheese; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; Salt and pepper to taste; Chopped cilantro; Jalapeños; Sour cream; Bell peppers, corn, or black beans for added veggies; Hot sauce or crushed red pepper flakes for extra spice; Monterey Jack, Pepper Jack, or Velveeta cheese for creamier texture; Gluten-free pasta for dietary needs

ByLily Cross October 13, 2025October 13, 2025

Jump to Recipe

Introduction

Rotel Pasta Fiesta is a creamy, cheesy dish bursting with bold Tex-Mex flavors. Combining tender pasta with zesty Rotel tomatoes, seasoned ground beef, and a velvety cheese sauce, this one-pot meal is perfect for busy weeknights or casual gatherings.

The image shows a close-up of a creamy pasta dish in a white bowl. The dish has three main layers: the base layer is yellow penne pasta coated in a smooth, thick cream sauce, mixed with small chunks of soft red tomatoes. The middle layer has browned ground meat pieces scattered throughout the pasta, adding texture and color contrast with a slightly rough, crumbly look. The top layer is sprinkled with fresh green parsley pieces and specks of black pepper, adding a pop of color and a bit of texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340 g) pasta (penne, rotini, or shells)
1 lb (450 g) ground beef or turkey
1 can (10 oz) Rotel diced tomatoes and green chilies (undrained)
1 cup heavy cream
1 ½ cups shredded cheddar cheese
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
Optional toppings: chopped cilantro, jalapeños, or sour cream

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Step 2: In the same pot, brown the ground beef over medium heat. Add the diced onion and cook until softened.
Step 3: Stir in the minced garlic and cook for another 30 seconds. Drain excess grease if necessary.
Step 4: Add chili powder, cumin, salt, and pepper. Stir in the entire can of Rotel tomatoes, including the liquid, and mix well.
Step 5: Reduce heat to low. Pour in the heavy cream and stir until combined. Gradually add shredded cheddar cheese, stirring constantly until melted and creamy.
Step 6: Return the cooked pasta to the pot and toss to coat evenly with the sauce.
Step 7: Garnish with optional toppings like cilantro, jalapeños, or sour cream and serve hot.

Tips & Variations

Substitute ground beef with chicken, turkey, or plant-based crumbles for different protein options.
Add bell peppers, corn, or black beans for extra nutrition and vibrant color.
For extra heat, mix in hot sauce or sprinkle crushed red pepper flakes.
Try Monterey Jack, Pepper Jack, or Velveeta cheese for a creamier texture.
Use gluten-free pasta to accommodate dietary restrictions.
Freshly grated cheese melts better and prevents clumping.
Choose short pasta shapes like penne or rotini to hold the sauce well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore the sauce’s creaminess.