Rotel Pasta Fiesta: Speedy Skillet Tex-Mex Creaminess (Print Version)
Rotel Pasta Fiesta brings creamy Tex-Mex flavors to your weeknight. A simple skillet dish, it's packed with zest and comfort. Quick, easy, and always a hit!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Meat
# Ingredients:
→ Base Ingredients
01 -
1 lb short pasta (penne, elbow macaroni)
02 -
1 lb ground beef (80/20 recommended)
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
→ Flavor Builders
05 -
1 (10 oz) can Rotel Diced Tomatoes with Green Chilies, undrained
06 -
2 cups chicken broth
07 -
2 tbsp taco seasoning
08 -
Salt and freshly ground black pepper, to taste
→ Creamy Elements
09 -
1 cup heavy cream
10 -
4 oz cream cheese, softened
11 -
2 cups shredded sharp cheddar cheese, divided
→ Finishing Touches
12 -
1/4 cup fresh cilantro, chopped (optional)
13 -
2 green onions, sliced
# Instructions:
01 -
First things first, get a big pot of water boiling for your pasta. Add a generous pinch of salt – this is where I always forget, honestly! Cook your penne or elbow macaroni according to package directions until it’s al dente. You want it to have a little bite. Drain it, but don't rinse it; that starchy water helps the sauce stick later. Set it aside, because the real magic is about to happen in another pan!
02 -
While your pasta is doing its thing, grab a large skillet or Dutch oven and set it over medium-high heat. Add your ground beef and break it up with a spoon. You want it to brown nicely, getting all those delicious crispy bits. This usually takes me about 5-7 minutes. Once it’s cooked through, drain any excess grease – I usually just tilt the pan and scoop it out with a spoon, trying not to make too much of a mess.
03 -
Reduce the heat to medium. Toss in your chopped onion and let it soften, stirring occasionally, until it’s translucent and smells amazing, about 3-5 minutes. Then, add your minced garlic and taco seasoning. Stir it all together for another minute until fragrant. Oh, that smell! It’s this stage that always gets my tummy rumbling. Don't let the garlic burn; that's a mistake I've made too many times, and nobody wants bitter garlic in their Rotel Pasta Fiesta.
04 -
Pour in the undrained Rotel diced tomatoes and green chilies, along with the chicken broth. Bring this mixture to a gentle simmer, letting all those flavors meld together for about 5 minutes. This is where the sauce really starts to come alive. Next, stir in the heavy cream and cream cheese. Keep stirring until the cream cheese is completely melted and the sauce is smooth and luscious. This is the moment the Rotel Pasta Fiesta transforms into something truly special!
05 -
Now for the grand reunion! Add your cooked pasta to the skillet with the creamy Tex-Mex sauce. Toss everything together, making sure every noodle is coated in that incredible goodness. Stir in about half of your shredded cheddar cheese, letting it melt into the sauce. This is where it gets really gooey and irresistible. I always sneak a little taste at this point; it’s practically mandatory, right?
06 -
Once the cheese is melted and everything is happily combined, remove the skillet from the heat. Sprinkle the remaining shredded cheddar cheese over the top. You can pop a lid on it for a minute or two to help it melt, or if you’re feeling fancy, stick it under the broiler for a quick, bubbly, golden crust – just watch it closely, it burns fast! Garnish generously with fresh cilantro and chopped green onions. And there you have it, your Rotel Pasta Fiesta is ready for its close-up!
# Notes:
01 -
Always salt your pasta water generously – it makes a big difference!
02 -
Leftovers store well in an airtight container for 3-4 days in the fridge; add a splash of milk when reheating.
03 -
No heavy cream? A mix of milk and a cornstarch slurry can work in a pinch, but the richness won't be quite the same.
04 -
Serve with a simple green salad and warm cornbread for a complete, comforting meal.
# Tools You'll Need:
01 -
Large pot
02 -
large skillet or Dutch oven
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 38g
Total Carbohydrate: 50g
Protein: 30g