Easy Creamy Rotel Pasta with Ground Beef

There’s something deeply comforting about a creamy, savory pasta dish bubbling away on the stove after a long day. Easy Creamy Rotel Pasta with Ground Beef is the kind of meal that brings everyone to the kitchen before you even call them. It’s perfect for busy weeknights, casual family dinners, or even relaxed weekend gatherings when you want something hearty without spending hours cooking.

This recipe was inspired by those classic, crowd-pleasing dinners that blend bold flavors with simple pantry staples. Growing up, creamy pasta dishes were always the go-to when we needed something reliable, filling, and guaranteed to satisfy. The addition of Rotel-style tomatoes with green chilies adds a subtle kick and depth of flavor that transforms an ordinary pasta night into something memorable and crave-worthy.

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Why You’ll Love This Easy Creamy Rotel Pasta with Ground Beef

This dish combines everything we love about comfort food:

• Rich, creamy texture

• Savory, seasoned ground beef

• Zesty tomatoes with green chilies

• Tender pasta coated in cheesy sauce

• Simple ingredients and easy steps

It’s a one-pan-style meal (aside from boiling the pasta) that delivers bold flavor without complicated techniques. Whether you’re cooking for picky eaters or spice lovers, this recipe can easily be adjusted to suit your taste.

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Ingredients You’ll Need

Here’s everything required to make this creamy Rotel pasta. Measurements are precise to ensure perfect results every time.

• 12 oz (340 g) penne pasta (or rotini)

• 1 lb (450 g) ground beef

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced (about 1 cup / 150 g)

• 3 cloves garlic, minced

• 1 can (10 oz / 285 g) Rotel diced tomatoes with green chilies, undrained

• 1 cup (240 ml) beef broth

• 1 cup (240 ml) heavy cream

• 4 oz (115 g) cream cheese, softened and cubed

• 2 cups (200 g) shredded cheddar cheese

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon chili powder (optional, for extra heat)

• 2 tablespoons chopped fresh parsley (optional garnish)

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Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 oz (340 g) penne pasta and cook according to package instructions until al dente. Reserve ½ cup (120 ml) of pasta water before draining. Set the pasta aside.

2. Brown the Ground Beef

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb (450 g) ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until fully browned. Drain excess grease if necessary.

3. Add Aromatics

Add the diced onion (1 cup / 150 g) and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Build the Sauce

Stir in:

• 1 can (10 oz / 285 g) Rotel diced tomatoes with green chilies (undrained)

• 1 cup (240 ml) beef broth

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili powder (optional)

Let the mixture simmer for 5 minutes to allow the flavors to blend.

5. Make It Creamy

Lower the heat to medium-low. Stir in:

• 1 cup (240 ml) heavy cream

• 4 oz (115 g) cream cheese, cubed

Mix until the cream cheese is fully melted and the sauce becomes smooth and creamy.

6. Add the Cheese

Stir in 2 cups (200 g) shredded cheddar cheese. Continue stirring until melted and fully incorporated.

7. Combine with Pasta

Add the cooked pasta to the skillet and toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water (a few tablespoons at a time) until the desired consistency is reached.

8. Garnish and Serve

Sprinkle with 2 tablespoons chopped fresh parsley if desired. Serve warm and enjoy.

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Tips for the Best Creamy Rotel Pasta

Use Freshly Shredded Cheese

Pre-shredded cheese often contains anti-caking agents that can make sauces grainy. For the smoothest, creamiest texture, shred your own cheddar.

Don’t Overcook the Pasta

Cooking the pasta just until al dente ensures it won’t become mushy once mixed with the sauce.

Adjust the Spice Level

If you prefer a milder dish, use a mild version of Rotel and skip the chili powder. For more heat, add a pinch of red pepper flakes or use hot Rotel.

Make It Ahead

This pasta reheats beautifully. Store leftovers in an airtight container for up to 3 days in the refrigerator.

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Variations to Try

Add Vegetables

Boost nutrition and flavor with:

• 1 cup (150 g) diced bell peppers

• 1 cup (150 g) sliced mushrooms

• 1 cup (90 g) fresh spinach

Add them while cooking the onions for best results.

Try Different Cheeses

Swap cheddar for:

• Monterey Jack (2 cups / 200 g)

• Colby Jack (2 cups / 200 g)

• Pepper Jack (2 cups / 200 g) for extra heat

Make It Extra Cheesy

Add an additional ½ cup (50 g) shredded cheese on top and broil for 2–3 minutes until bubbly and golden.

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Serving Suggestions

This creamy Rotel pasta is hearty enough to stand alone, but it pairs wonderfully with:

• Garlic bread

• Simple green salad with vinaigrette

• Roasted vegetables

• Steamed broccoli

• Fresh garden salad

It’s ideal for potlucks, casual dinners, or even meal prep for the week.

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Storage and Reheating

To Store

Let the pasta cool completely. Store in an airtight container in the refrigerator for up to 3 days.

To Reheat

Add 1–2 tablespoons milk or broth before reheating in the microwave or on the stovetop. Heat gently to avoid drying out the sauce.

To Freeze

You can freeze this pasta for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely. While 12 oz (340 g) penne pasta works beautifully because its ridges hold onto the creamy sauce, you can easily substitute other short pasta shapes. Rotini, shells, farfalle, or rigatoni all perform well in this dish. The key is choosing a shape with curves or ridges that help trap the sauce, ensuring every bite is flavorful and creamy. If you decide to use long pasta such as spaghetti or fettuccine, the texture will be slightly different, but the taste will still be delicious. Just be sure to cook the pasta until al dente so it holds up when mixed with the sauce. Also, keep the pasta-to-sauce ratio balanced. If using a smaller pasta shape, you may want to slightly reduce the amount to ensure the dish remains creamy rather than dry.

2. Can I make this dish lighter?

Yes, you can lighten this recipe while still keeping it rich and satisfying. Instead of 1 cup (240 ml) heavy cream, substitute half-and-half or whole milk. Keep in mind that the sauce may be slightly thinner, so you may need to simmer it a bit longer to thicken. You can also use reduced-fat cream cheese (4 oz / 115 g) and reduced-fat cheddar (2 cups / 200 g). Another option is to use lean ground beef, such as 90% lean (1 lb / 450 g), which reduces excess grease while maintaining flavor. While the texture may not be quite as indulgent as the original version, it will still be creamy, comforting, and satisfying.

3. How do I prevent the sauce from becoming grainy?

Grainy cheese sauce typically happens when the heat is too high. After adding 1 cup (240 ml) heavy cream and 4 oz (115 g) cream cheese, reduce the heat to medium-low before incorporating the 2 cups (200 g) shredded cheddar. Stir gently and consistently to allow the cheese to melt smoothly. Using freshly shredded cheese instead of pre-shredded varieties makes a significant difference because it melts more evenly. Also, avoid boiling the sauce once the cheese has been added. Gentle heat ensures a silky, smooth texture every time.

4. Can I make this recipe ahead of time for a party?

Yes, this is a fantastic make-ahead dish. Prepare the pasta as directed, but slightly undercook it by 1 minute. Combine it with the sauce, allow it to cool, and store in an airtight container in the refrigerator for up to 24 hours before serving. When ready to serve, transfer to a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 20–25 minutes. You may need to stir in 2–3 tablespoons of milk or broth to refresh the sauce. This method keeps the pasta creamy and prevents it from drying out, making it perfect for gatherings and family events.

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Final Thoughts

Easy Creamy Rotel Pasta with Ground Beef is the kind of recipe that quickly becomes part of your regular rotation. It’s approachable enough for beginner cooks, yet flavorful enough to impress guests. The combination of seasoned ground beef, creamy cheese sauce, and zesty tomatoes creates layers of flavor that feel comforting and satisfying without being complicated.

What makes this dish truly special is its flexibility. You can adapt the spice level, switch up the cheese, add vegetables, or prepare it ahead of time for convenience. It’s reliable, forgiving, and consistently delicious. Whether you’re feeding a family on a busy weeknight or bringing a dish to share with friends, this pasta delivers both comfort and bold flavor in every bite.

The creamy texture, slight kick from the tomatoes and green chilies, and rich savory base make it a standout among simple pasta recipes. It’s hearty without being heavy and indulgent without feeling overwhelming. Once you make it, you’ll understand why it’s such a crowd favorite.

Gather your ingredients, follow the steps, and enjoy a dish that turns everyday pantry staples into something extraordinary. This is comfort food at its finest, made simple and made to be shared.

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