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Creamy Rotel Pasta with Ground Beef

Creamy Rotel pasta with ground beef is a one-pot weeknight dinner with tender rotini or penne coated in a glossy, orange-pink Rotel cheese sauce. Ground beef is browned first, then cheese is melted in to turn the spicy tomato-chile base into a creamy, slightly thick sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and aromatics
  • 1 lb ground beef
  • 1 small onion diced
  • 3 garlic minced
Pasta and sauce base
  • 2 cup rotini or penne uncooked
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 2 cup beef broth
  • 1 cup whole milk
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 salt and pepper to taste
Creamy cheese finishing
  • 4 oz cream cheese cubed
  • 1 cup shredded Mexican cheese blend
  • 0.25 green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large Dutch oven over medium-high heat and cook the ground beef with the diced onion until browned, then drain excess fat.
  2. Add the minced garlic and cook for 30 seconds, stirring until fragrant.
Boil and simmer the pasta
  1. Stir in the uncooked rotini or penne, Rotel, beef broth, whole milk, cumin, chili powder, salt, and pepper, then bring to a boil.
  2. Cover and cook over medium heat for 12–14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Make it creamy
  1. Reduce heat to low and stir in the cubed cream cheese until fully melted.
  2. Stir in the shredded Mexican cheese blend until creamy and glossy throughout.
Serve
  1. Garnish with green onions and serve immediately.

Notes

For the creamiest texture, add the cream cheese on low heat so it melts smoothly without graininess. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of milk or broth since pasta will thicken as it cools. Freezing is not recommended for the best dairy texture, but you can freeze portions for up to 2 months if needed. For a lighter option, use low-fat milk and reduced-fat cream cheese while keeping the same method.