If you’re craving a bold, creamy pasta dish that’s ready in under 30 minutes, this Rotel Pasta with Ground Beef is calling your name. Featuring tender penne tossed in a rich, cheesy tomato sauce with just the right amount of spice, it’s the perfect weeknight dinner for families who love flavor.
Rotel’s signature diced tomatoes and green chilies add zesty heat, while cream cheese and cheddar create a luscious, satisfying finish. This recipe delivers everything you want in a comfort meal—hearty, creamy, cheesy, and just a little spicy.
Why You’ll Love This Rotel Pasta
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Quick and easy—on the table in 30 minutes
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Creamy, cheesy, and loaded with flavor
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Family-friendly with just enough spice
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Budget-friendly pantry ingredients
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Makes great leftovers for meal prep
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One of the best comfort food dinners for busy weeknights
Ingredient Breakdown
Penne Pasta: A sturdy pasta shape that holds sauce beautifully.
Olive Oil: Helps sauté the onions and beef evenly.
Ground Beef: Adds hearty, meaty flavor and protein.
Yellow Onion: Adds natural sweetness and depth.
Garlic: Gives the dish a bold, aromatic base.
Rotel Tomatoes with Green Chilies: Adds tangy tomato flavor with a spicy kick.
Beef Broth: Enhances the richness of the sauce.
Heavy Cream: Makes the sauce luxuriously creamy.
Cream Cheese: Melts into the sauce for a silky texture and mild tang.
Worcestershire Sauce: Adds savory umami depth.
Chili Powder, Smoked Paprika, Ground Cumin: Build that classic Tex-Mex flavor profile.
Garlic Salt & Black Pepper: Season and balance the dish.
Cheddar Cheese: Adds bold cheesy goodness and thickens the sauce.
Fresh Cilantro or Parsley: Optional garnish for a fresh finish.
Step-by-Step Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne until al dente, according to package instructions. Drain and set aside. -
Brown the Beef and Onion
In a large skillet, heat olive oil over medium-high heat. Add ground beef and diced onion. Cook for 5–7 minutes, breaking up the meat, until browned and the onions are softened. -
Add Garlic
Stir in the minced garlic and sauté for about 1 minute until fragrant. -
Build the Sauce
Pour in the Rotel tomatoes (with juice), beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and pepper. Stir well. -
Simmer to Thicken
Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the cream cheese is fully melted and the sauce slightly thickens. -
Add Cheddar Cheese
Reduce heat to low and stir in the shredded cheddar cheese. Mix until smooth and fully melted into the sauce. -
Combine with Pasta
Add the drained penne to the skillet and toss well to coat the pasta in the creamy Rotel sauce. -
Serve
Plate immediately, garnished with chopped parsley or cilantro if desired.
Pro Tips
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Use full-fat cream cheese for the creamiest sauce.
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Don’t overcook the pasta—keep it al dente to avoid a mushy texture.
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Reserve a splash of pasta water to loosen the sauce if needed.
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Use freshly shredded cheese for best meltability—pre-shredded often has anti-caking agents.
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Simmer gently—don’t let the cream boil or it might curdle.
Ingredient Swaps or Variations
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Use ground turkey or chicken for a leaner option.
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Swap Rotel for fire-roasted tomatoes if you want less spice.
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Add black beans or corn for added texture and nutrition.
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Use Monterey Jack or Pepper Jack instead of cheddar for a different cheesy profile.
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Make it gluten-free by using GF pasta and checking labels on broth and Worcestershire.
Serving Suggestions
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Serve with a crisp green salad or garlic bread for a complete meal.
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Pair with roasted vegetables like zucchini or bell peppers.
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Add a side of spicy pickled jalapeños if you like extra heat.
Make Ahead + Storage Tips
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Make Ahead: Brown the beef and mix the sauce ingredients 1 day in advance.
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To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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To Reheat: Warm gently in the microwave or on the stove. Add a splash of broth or milk to loosen the sauce.
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To Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Frequently Asked Questions
Can I make this without Rotel?
Yes, substitute with a can of diced tomatoes and a small can of chopped green chilies.
How spicy is this pasta?
It has a mild kick from the Rotel, but you can increase heat with cayenne or jalapeños if desired.
Can I double the recipe?
Absolutely—just use a large enough pot and adjust cook times slightly.
What other pasta shapes work?
Rotini, rigatoni, or shells all hold the sauce well.
Can I make this vegetarian?
Yes, omit the beef and use plant-based crumbles or black beans instead.