It is 6pm. You are tired. Dinner needs to happen fast. This High Protein Rotel Pasta is your new secret weapon for busy weeknights.
Whether it is a chilly fall evening or a hectic summer night, this meal delivers. It is warm, creamy, and incredibly satisfying for the whole family. You will love how it turns basic pantry staples into a hearty feast.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple ingredients you likely have. It is a perfect budget-friendly meal for hungry families on the go. The high protein content keeps everyone full and happy for hours.
Cleanup is a total breeze because everything happens in one single pot. It is ideal for those nights when you want a home-cooked meal without the mess. Your kids will love the cheesy, southwest flavors in every bite.
Simple Cooking Method
You will love how easily this dish comes together on the stove. Just brown your protein and toss in your canned goods. The pasta cooks right in the flavorful broth for maximum taste. Even beginner cooks can master this recipe with total confidence.
Ingredients You’ll Need
These ingredients are mostly shelf-stable, making this a great back-up meal plan.
- 16 oz rotini pasta
- 1 lb lean ground beef or canned chicken
- 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 packet (1 oz) taco seasoning
- 4 cups chicken or beef broth
- 2 cups shredded sharp cheddar cheese
- 1/4 cup heavy cream or evaporated milk
Step-by-Step Directions
- Brown the protein in a large dutch oven over medium-high heat until fully cooked, draining any excess fat.
- Add the taco seasoning, Rotel (including liquid), black beans, and corn to the pot and stir to combine.
- Incorporate the dry pasta and pour the broth over the mixture until the pasta is mostly submerged.
- Bring the liquid to a rolling boil, then reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente and the liquid has reduced to a thick sauce, stir in the shredded cheese and heavy cream until fully melted and emulsified.
- Remove from heat and allow the dish to rest for 5 minutes to thicken the sauce before serving.
Best Ways to Enjoy It
Serve this warm in big, cozy bowls for the ultimate comfort. Top with fresh cilantro, sliced jalapeños, or a dollop of sour cream. It pairs perfectly with a simple side salad or crusty bread. Set the table and enjoy a stress-free family dinner tonight.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator. It stays delicious and fresh for up to four days. Reheat it on the stove with a splash of milk to restore the creaminess. This recipe also makes a fantastic grab-and-go lunch for your work week.
Tips for Best Results
- Do not drain the Rotel because the juice adds incredible flavor.
- Shred your own cheese for a much smoother, creamier sauce texture.
- Use low-sodium broth to better control the saltiness of the dish.
- Let the pasta rest for five minutes to allow the sauce to thicken.
- Add a handful of fresh spinach at the end for extra nutrients.
- Swap the beef for ground turkey for a leaner protein option.
- Keep these ingredients in your pantry for a last-minute emergency meal.
Easy Flavor Ideas
- Make it Spicy: Use the “Hot” version of Rotel for an extra kick.
- Vegetarian Option: Skip the meat and add an extra can of beans.
- Veggie Boost: Stir in diced bell peppers while browning the meat.
Common Questions
Can I use a different pasta shape?
Yes, penne or bow-tie pasta work very well in this dish. Just ensure the cooking time matches the package directions for al dente.
Is this recipe freezer-friendly?
Yes, you can freeze this pasta for up to three months. Thaw it overnight in the fridge before reheating for the best texture.
I hope this simple, cheesy pasta brings a little ease to your busy evening. It is the kind of meal that makes everyone feel cared for. Happy cooking!
— Katie Wood
Ingredients
- 16 oz rotini pasta
- 1 lb lean ground beef or canned chicken
- 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 packet (1 oz) taco seasoning
- 4 cups chicken or beef broth
- 2 cups shredded sharp cheddar cheese
- 1/4 cup heavy cream or evaporated milk
Instructions
- Brown the protein in a large dutch oven over medium-high heat until fully cooked, draining any excess fat.
- Add the taco seasoning, Rotel (including liquid), black beans, and corn to the pot and stir to combine.
- Incorporate the dry pasta and pour the broth over the mixture until the pasta is mostly submerged.
- Bring the liquid to a rolling boil, then reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente and the liquid has reduced to a thick sauce, stir in the shredded cheese and heavy cream until fully melted and emulsified.
- Remove from heat and allow the dish to rest for 5 minutes to thicken the sauce before serving.
