Creamy Rotel Pasta with Ground Beef

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Creamy Rotel Pasta with Ground Beef is the kind of comfort food that never goes out of style. It’s rich, meaty, a little spicy, and irresistibly creamy. Whether you’re feeding a hungry family or looking for a quick and satisfying weeknight dinner, this dish checks all the boxes. The magic comes from the combination of juicy ground beef, tender pasta, and the signature kick of Rotel tomatoes, all enveloped in a velvety, cheesy sauce.

This dish is a true one-pot wonder. With minimal effort and just a handful of simple ingredients, you’ll have a hearty meal on the table in under 30 minutes. It’s easy to customize based on what you have in your pantry, making it a great go-to for busy evenings. Plus, leftovers taste even better the next day!

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What Kind of Pasta Works Best for Creamy Rotel Pasta?

Penne is the top choice here. Its tubular shape captures the creamy sauce beautifully and stands up well to the beefy texture. You could also use rigatoni, rotini, or shells—anything that can hold onto that rich, spicy cheese sauce. Avoid thin pastas like angel hair, as they might get lost in the creamy mixture.

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Ingredients for the Creamy Rotel Pasta with Ground Beef

Ground Beef: The savory foundation of the dish. Choose 80/20 for flavor, or go leaner if preferred.

Rotel Tomatoes: This classic combo of diced tomatoes and green chilies adds a spicy, tangy edge that makes the sauce pop.

Pasta (Penne): Firm, tube-shaped pasta that holds the creamy sauce perfectly.

Cheddar Cheese: For bold, melty goodness. Sharp cheddar gives extra depth.

Cream Cheese: Adds richness and smoothness, turning the sauce velvety.

Heavy Cream or Milk: To loosen the sauce and create that creamy consistency.

Garlic & Onion Powder: Easy pantry spices that add savory warmth.

Salt & Pepper: To season and balance all the flavors.

Fresh Basil or Parsley (optional): For a pop of color and freshness on top.

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How To Make the Creamy Rotel Pasta with Ground Beef

Step 1: Brown the Ground Beef

Start by browning the ground beef in a large skillet over medium-high heat. Break it up with a wooden spoon as it cooks until no pink remains. Drain excess fat if needed.

Step 2: Add Seasonings and Rotel

Once the beef is browned, sprinkle in the garlic powder, onion powder, salt, and pepper. Stir in the Rotel tomatoes (with the juice) and let it simmer for about 3-4 minutes. This builds a base of flavor that blends into the sauce beautifully.

Step 3: Mix in Cream Cheese and Heavy Cream

Lower the heat to medium and stir in the cream cheese until melted and smooth. Gradually pour in the heavy cream (or milk) while stirring. Let it simmer for a few minutes until the sauce begins to thicken slightly.

Step 4: Cook the Pasta

Meanwhile, cook the penne pasta in salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 5: Combine Everything

Add the cooked pasta to the skillet with the creamy beef and tomato mixture. Stir well to combine and coat every piece of pasta.

Step 6: Add Cheese and Melt

Sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid or foil and let it sit for 2-3 minutes until the cheese is fully melted. Stir one more time to mix the cheesy goodness throughout.

Step 7: Garnish and Serve

Garnish with chopped fresh basil or parsley if using, and serve hot! This dish pairs well with a simple green salad or garlic bread.

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Serving and Storing Creamy Rotel Pasta with Ground Beef

This pasta is best served hot, straight from the skillet, while the cheese is gooey and the sauce is creamy. Garnish with fresh herbs for that restaurant-style touch. It pairs beautifully with garlic bread, roasted vegetables, or a crisp green salad. For added flair, a sprinkle of red pepper flakes or a dollop of sour cream can elevate the flavor.

When it comes to storing leftovers, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, add a splash of milk or cream to restore the creaminess and warm it in the microwave or on the stove over low heat. This dish also freezes well for up to 2 months—perfect for meal prepping.

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Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well and makes the dish a bit lighter, while still keeping it flavorful and hearty.

Is there a dairy-free version of this recipe?

Yes, you can substitute dairy-free cream cheese, plant-based milk, and vegan cheddar to create a lactose-free version. The texture will still be creamy, just with a slightly different flavor profile.

Can I make this ahead of time?

Yes. Cook the pasta and beef mixture, then combine and refrigerate. When ready to serve, reheat and add the cheese just before serving for the freshest flavor and texture.

What other cheese can I use?

Monterey Jack, Pepper Jack, or a Mexican blend cheese work wonderfully and add their own twist. You can even mix cheeses for extra flavor depth.

How spicy is this recipe?

It has a mild to medium kick depending on the Rotel variety you use. You can opt for the “mild” version or add a pinch of cayenne for extra heat.

Can I add vegetables?

Of course! Diced bell peppers, spinach, corn, or even mushrooms can be added in with the beef or after the sauce is mixed. It’s a great way to sneak in more veggies.

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Want More Pasta Ideas with a Cheesy Twist?

If you loved this Creamy Rotel Pasta with Ground Beef, you’re going to enjoy these other hearty, flavor-packed pasta dishes from my kitchen:

• Garlic Parmesan Beef Spaghetti Pasta for a bold garlic punch and classic comfort.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta when you want steakhouse flavor in one pan.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for the perfect chicken pasta dinner.
• Sweet Tangy Honey Dijon Chicken Pasta when you crave creamy meets tangy.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for that ultra cheesy retro-style delight.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so it’s ready the next time a creamy, satisfying dinner craving hits.

And once you try it, I’d love to hear how it turned out. Did you use spicy Rotel or keep it mild? Add any veggies or mix up the cheese?

Drop your tweaks and tips in the comments—let’s inspire each other in the kitchen!

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