Save Pin
Rotel pasta packed with creamy beef is an easy win when you're short on time. You toss it together fast and it's always super cozy. With a hit of ground beef, gooey cheese, and spicy tomatoes, it's that quick comfort food that crushes pasta cravings in under 30 minutes.
We normally whip this up on nights we forgot to plan. It's a lifesaver for leftovers too, especially on travel days because it comes back to life so well. The Rotel makes every bite pop and everyone begs for the creamy sauce every single time.
Tasty Ingredients
- Olive oil: Gets things sizzling and adds a mild, rich taste. Grab extra virgin if you can for the best flavor.
- Ground beef: Makes everything hearty and filling. Fresh makes a difference for taste and less grease.
- Elbow macaroni: Gives that classic bite and holds all that creamy sauce. Ridged or bronze-cut noodles grab the sauce best.
- Diced tomatoes with green chilies Rotel: Toss in spicy, tangy bites. I go with mild or original and double check they're fresh.
- Cream cheese: The key for extra creaminess. Let it soften first so you don't end up with lumps.
- Beef broth: Makes things taste extra savory. I pick low-salt so I can season just right.
- Shredded cheddar cheese: Melts in for the cheesiest finish. Shred your own for meltier results.
- Garlic powder and onion powder: Shortcut to big homemade flavor. A fresh-smelling jar makes all the difference.
- Salt and pepper: Season to your liking. Fresh cracked makes everything pop.
- Fresh cilantro or parsley for garnish: Totally optional but ups the color and brightness. I like piling on the parsley at the end.
Easy-to-Follow Directions
- Finish with Cheese:
- Add the cheddar now and stir until you've got a stretchy, smooth finish. Cheese should totally melt in and hug every noodle.
- Bring it Together:
- Throw your cooked macaroni right into the sauce. Stir around so the pasta's coated everywhere with creamy sauce.
- Time for Sauce:
- Toss in softened cream cheese, Rotel, and broth. Stir gently and wait a few minutes as the cream cheese melts. When it's all smooth and smells amazing, you're good.
- Pasta Time:
- Fill a big pot with salted water and get it bubbling. Drop in the macaroni, give a stir to prevent sticking. Cook to just firm, around 8 minutes, then drain. Set aside so it doesn't over-soften.
- Spice the Meat:
- Dump in garlic powder, onion powder, salt, and pepper. Stir for about a minute so the spices wake up and flavor the beef through.
- Brown Up the Beef:
- Put your empty pot back on, add olive oil and heat to medium. Toss in the ground beef, breaking it up as it cooks. Once it's all browned and no pink shows, drain the extra fat if you want it lighter.
- Top and Serve:
- Ladle into your bowls and shower with parsley or cilantro, if that's your jam. Serve hot for the best taste and texture.
Save Pin
Pro tip, I love sharp cheddar—it adds a nice tang alongside the Rotel. My kids are all about more cheese on top. My oldest even made this on their own first since it's so foolproof.
Keeping It Fresh
Chill any leftovers first, then pop in a sealed container. You can keep it good in the fridge for three days. Warm back up gently on the stovetop or zap in the microwave, just splash in a bit of broth or milk if it looks too thick. It'll still taste just as creamy as before.
Swap Options
Want it lighter? Try ground chicken or turkey. No meat? Plant-based grounds or swap in veggie broth. For less kick, use plain canned tomatoes and toss in a little smoked paprika for warmth.
How To Serve
This pasta stands on its own but try it next to a crunchy salad and some bread for dipping. Goes great with sautéed green beans or just-steamed broccoli too. Sometimes I bake a whole pan so people can scoop up their own bowls at parties.
Save Pin
Background and Traditions
Southern cooks have always loved creamy tomato pasta dishes—especially when you need something quick and filling. Rotel's been a shortcut since the 1940s, spicing up everything from casseroles to party dips. This version keeps the tradition but makes it super accessible for anybody in a hurry.
Common Recipe Questions
- → Is it okay to swap in a different pasta shape?
You sure can! Penne, rotini, or even shells all soak up the creamy sauce just right.
- → How do I make it hotter?
Drop in some chopped jalapeños, or dust in cayenne powder until it's as spicy as you want.
- → Can I make this ahead of time?
Go for it! Cook everything and chill it. When you're ready, warm gently on the stove and add a splash of broth to smooth out the sauce.
- → What if I don't have ground beef?
No problem. Swap in ground turkey, chicken, or even your favorite plant-based alternative for a tasty twist.
- → Does it freeze well?
Fresh is always best, but if you need to freeze, portion it out. Defrost and add a bit of broth when you reheat to get back that creamy texture.