It is 6pm. You are tired. Dinner needs to happen fast. This creamy rotel pasta is the perfect answer to your busy night.
There is something so cozy about a warm bowl of cheesy noodles. It is especially nice on a crisp fall evening. This recipe delivers a filling, protein-rich meal that everyone will enjoy.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy families. It combines savory beef with a velvety cheese sauce. You only need about 30 minutes from start to finish.
It uses simple pantry staples you likely have on hand. The ground beef makes it very satisfying and hearty. It is the ultimate comfort food for a chilly weeknight. Your kids will definitely ask for seconds of this one.
Simple Cooking Method
Making this dish is incredibly simple and stress-free. You just boil your pasta while browning the beef. The sauce comes together in one large skillet. Even if you are a beginner, you can master this. It is a foolproof way to get dinner on the table fast.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh cheddar cheese makes a huge difference in the sauce texture.
- 1 lb lean ground beef
- 16 oz rotini pasta
- 10 oz can Rotel diced tomatoes and green chilies, undrained
- 8 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.
- While pasta is cooking, place a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain any excess grease.
- Reduce heat to medium and stir in the taco seasoning, garlic powder, salt, and black pepper.
- Add the undrained can of Rotel to the skillet and simmer for 3 minutes.
- Add the cubed cream cheese and milk to the skillet. Stir continuously until the cream cheese has melted and formed a smooth sauce.
- Gradually fold in the shredded cheddar cheese until completely melted and incorporated.
- Add the cooked pasta to the skillet and toss thoroughly to ensure the noodles are evenly coated in the creamy sauce.
- Serve immediately while hot.
Best Ways to Enjoy It
Serve this creamy rotel pasta while it is steaming hot. It looks beautiful in a large family-style bowl. Pair it with a simple side salad for a fresh crunch.
A side of warm garlic bread is also delicious. It helps scoop up every bit of that cheesy sauce. Set the table, call the kids, and enjoy a stress-free meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. This pasta makes a fantastic lunch the next day.
To reheat, add a splash of milk to the bowl. This helps bring back the creamy texture. Heat it gently in the microwave or on the stove. I do not recommend freezing this dish as the dairy may separate.
Tips for Best Results
- Use softened cream cheese so it melts into the sauce quickly.
- Don’t drain the Rotel can because the juice adds great flavor.
- Salt your pasta water generously to season the noodles from within.
- Shred your own cheddar cheese for the smoothest sauce possible.
- Brown the beef well to get those flavorful crispy edges.
- Add a splash of pasta water if the sauce gets too thick.
- Use a large skillet to make tossing the pasta easier.
Ways to Switch It Up
- Swap ground beef for ground turkey for a leaner protein option.
- Use penne or shells if you don’t have rotini on hand.
- Add a handful of fresh spinach at the end for extra greens.
- Stir in some pickled jalapeños if you want more spice.
Common Questions
Is this pasta very spicy?
It has a very mild kick from the green chilies. The cream cheese and milk balance the heat perfectly. It is generally very kid-friendly and approachable.
Can I use pre-shredded cheese?
You can, but the sauce might be slightly grainy. Freshly grated cheese melts much better. It creates that perfectly smooth finish you want.
I hope this cozy meal brings a little extra warmth to your table tonight. It is one of my favorite ways to feed my family without any stress. Enjoy every cheesy bite!
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 16 oz rotini pasta
- 10 oz can Rotel diced tomatoes and green chilies, undrained
- 8 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.
- While pasta is cooking, place a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain any excess grease.
- Reduce heat to medium and stir in the taco seasoning, garlic powder, salt, and black pepper.
- Add the undrained can of Rotel to the skillet and simmer for 3 minutes.
- Add the cubed cream cheese and milk to the skillet. Stir continuously until the cream cheese has melted and formed a smooth sauce.
- Gradually fold in the shredded cheddar cheese until completely melted and incorporated.
- Add the cooked pasta to the skillet and toss thoroughly to ensure the noodles are evenly coated in the creamy sauce.
- Serve immediately while hot.
