Creamy Rotel Pasta with Ground Beef

This Creamy Rotel Pasta with Ground Beef is spicy, cheesy, and comforting. The pasta is coated in a velvety, tomato-chili cream sauce with browned beef for a meaty bite. Bright little pops from the diced tomatoes with green chilies balance the richness of the cream cheese and cheddar. It’s simple, satisfying, and made with pantry-friendly ingredients.

Top reasons to make this tonight:

• It’s fast dinner in about 25–30 minutes.
• Uses pantry staples and a few fresh items.
• Loved by kids and adults great for picky eaters.
• Easy to scale up for meal prep or a crowd.

Why You’ll Love This Recipe

• Ready in about 30 minutes
• Made with pantry staples and simple beef
• Family-friendly comfort food that reheats well
• Easy to tweak for spice or extra veggies (if you want a quick primer on beef cuts, see this boneless beef ribs vs short ribs guide)

Ingredients of Creamy Rotel Pasta with Ground Beef

• 8 ounces elbow macaroni, dry
• 1 pound ground beef, lean (80/20 or 90/10)
• 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese, sharp or mild
• 1 cup beef broth, low-sodium preferred
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley, chopped (optional, for garnish)

Step-by-Step Instructions of Creamy Rotel Pasta with Ground Beef

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Brown the ground beef in the hot skillet, breaking it into small pieces with a spatula. Cook until no pink remains, about 6–8 minutes.
4. Season the beef with garlic powder, onion powder, salt, and pepper while it cooks.
5. Pour in the beef broth and the can of Rotel (with juices). Stir and bring to a gentle simmer.
6. Add the softened cream cheese in pieces, stirring until it melts and the sauce is smooth.
7. Stir in the shredded cheddar until fully melted and the sauce is creamy.
8. Add the cooked macaroni to the skillet and toss until the pasta is evenly coated with the sauce. Adjust seasoning to taste.
9. Garnish with chopped cilantro or parsley if using, and serve hot.

Tips for Success

• Use room-temperature cream cheese so it melts smoothly and blends faster.
• Don’t overcook the pasta al dente holds up better when mixed with the sauce.
• If sauce seems too thick, stir in a splash more beef broth or milk to loosen it.
• Taste before serving and add a pinch of salt at the end cheese and Rotel add saltiness, so season gently.

Substitutions & Variations of Creamy Rotel Pasta with Ground Beef

To Make It Vegan/Gluten-Free:

• Vegan: Swap ground beef for plant-based crumbles, use dairy-free cream cheese and shredded vegan cheddar, and use vegetable broth.
• Gluten-Free: Use gluten-free pasta and confirm your broth and canned tomatoes are gluten-free.

Variations:

• Add a cup of drained black beans or corn for extra fiber and color.
• Stir in chopped spinach or kale at the end for greens.
• Swap ground beef for ground turkey or cooked shredded chicken.
• For smokier flavor, add 1/2 teaspoon smoked paprika or a dash of hot sauce.

Storage Instructions of Creamy Rotel Pasta with Ground Beef

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth or in the microwave, stirring halfway.
• Freezer: You can freeze the cooked pasta, but texture may change because of the cream cheese. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, freeze without the shredded cheddar and stir it in when reheating.
• Make-Ahead: Brown the beef and make the sauce a day ahead. Cook the pasta just before serving and combine them for the freshest texture.

Frequently Asked Questions (FAQ) of Creamy Rotel Pasta with Ground Beef

Can I use a different pasta shape?
Yes shells, rotini, or penne work well. Choose what your family likes.

Is this dish very spicy?
It’s mildly spicy from the Rotel. Use mild diced tomatoes if you want less heat, or add extra chopped chilies for more kick.

Can I bake this as a casserole?
Yes. Place the mixed pasta in a baking dish, top with extra cheddar, and bake at 350°F (175°C) for 15–20 minutes until bubbly.

Conclusion

This creamy, cheesy Creamy Rotel Pasta with Ground Beef is a busy-weeknight lifesaver quick to make, packed with flavor, and friendly to hungry families. Give it a try tonight, then come back and tell me how it turned out. If you enjoyed it, please leave a comment and a star rating.

Creamy Rotel Pasta with Ground Beef

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A cozy and spicy pasta dish that’s ready in under 30 minutes, featuring a creamy tomato-chili sauce with ground beef.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 8 ounces elbow macaroni, dry
• 1 pound ground beef, lean (80/20 or 90/10)
• 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese, sharp or mild
• 1 cup beef broth, low-sodium preferred
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley, chopped (optional, for garnish)

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Instructions

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Brown the ground beef in the hot skillet, breaking it into small pieces with a spatula. Cook until no pink remains, about 6–8 minutes.
4. Season the beef with garlic powder, onion powder, salt, and pepper while it cooks.
5. Pour in the beef broth and the can of Rotel (with juices). Stir and bring to a gentle simmer.
6. Add the softened cream cheese in pieces, stirring until it melts and the sauce is smooth.
7. Stir in the shredded cheddar until fully melted and the sauce is creamy.
8. Add the cooked macaroni to the skillet and toss until the pasta is evenly coated with the sauce. Adjust seasoning to taste.
9. Garnish with chopped cilantro or parsley if using, and serve hot.

Notes

Use room-temperature cream cheese for smoother melting. Adjust seasoning to taste before serving.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian