Description
Rotel Pasta is a creamy, cheesy, and flavorful pasta dish combining ground beef, Rotel tomatoes, and Velveeta cheese with a blend of seasonings and vegetables. It’s an easy, comforting meal perfect for family dinners or casual gatherings, offering a spicy kick balanced by a luscious cheese sauce.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground chuck
- 1 medium onion, chopped
- 1 bell pepper, chopped
Pasta and Dairy
- 12 oz pasta noodles (penne, rotini, or your choice)
- 1 can Rotel tomatoes (10 oz, original or mild)
- 8 oz Velveeta cheese, cubed
- 8 oz Blanco Velveeta cheese, cubed
- 1 cup shredded cheese (cheddar, Mexican blend, or your choice)
- ½ cup heavy whipping cream
Seasonings
- 1 tsp season salt
- 1 tsp lemon pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp taco seasoning
- 1 tsp Slap Ya Mama seasoning (or preferred Cajun seasoning)
- 1 tsp Accent seasoning (optional)
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, brown the ground chuck until fully cooked and no longer pink. Break the meat into crumbles as it cooks for even texture.
- Sauté Vegetables: Add the chopped onion and bell pepper to the skillet with the cooked beef. Sauté until vegetables are tender and fragrant, about 5 minutes.
- Season the Mixture: Stir in the season salt, lemon pepper, garlic powder, onion powder, taco seasoning, Slap Ya Mama seasoning, and Accent seasoning if using. Mix well so the spices evenly coat the meat and vegetables.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add your choice of pasta noodles (penne or rotini recommended) and cook according to package instructions until al dente. Drain and set aside.
- Add Rotel and Cheese: Pour the can of Rotel tomatoes (with juices) into the skillet. Reduce heat to low, then stir in both cubed Velveeta cheeses and heavy whipping cream. Allow the cheese to melt slowly, stirring constantly to create a smooth sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the cheesy beef and tomato mixture. Toss everything together gently until the pasta is evenly coated with the sauce.
- Melt the Final Cheese Layer: Sprinkle shredded cheese over the top. Cover the skillet with a lid and let it sit on very low heat for a few minutes until the cheese melts and becomes gooey.
- Serve: Once the cheese is melted and bubbly, remove from heat. Serve warm immediately for best flavor and texture.
Notes
- Use mild or original Rotel tomatoes depending on your preferred spice level.
- Blanco Velveeta adds a creamy texture and balances the spiciness of Rotel.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a lighter version, substitute ground turkey and use half-and-half instead of heavy whipping cream.
- This recipe freezes well; portion into containers and thaw before reheating.
