Description
Rotel Pasta is a creamy, cheesy, and flavorful dish featuring ground chuck, Rotel tomatoes, Velveeta cheeses, and a blend of spices. This easy-to-make pasta combines savory beef, creamy cheese sauce, and a hint of spice, making it a perfect comfort meal for weeknights or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground chuck
- 1 medium onion, chopped
- 1 bell pepper, chopped
Pasta
- Pasta noodles (penne, rotini, or your choice), about 12 oz
Cheeses and Dairy
- 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 your preferred Cajun seasoning)
- 1 tsp Accent seasoning (optional)
- 1 can Rotel tomatoes (original or mild, depending on your spice preference)
Instructions
- Cook the Ground Chuck: In a large skillet or pan over medium heat, brown the 1 lb ground chuck until fully cooked. Break up the meat as it cooks for even browning.
- Add Vegetables and Seasonings: Add the chopped onion and bell pepper to the skillet with the beef. Cook until they are soft, about 5-7 minutes. Then stir in all seasonings: season salt, lemon pepper, garlic powder, onion powder, taco seasoning, Slap Ya Mama seasoning, and Accent (if using) to coat the mixture evenly.
- Prepare Pasta: While the beef mixture cooks, bring a large pot of salted water to a boil. Add your choice of pasta noodles (penne, rotini, etc.) and cook according to package instructions until al dente. Drain and set aside.
- Add Rotel Tomatoes and Cheese: Stir the entire can of Rotel tomatoes (with juices) into the beef and vegetable mixture. Then add cubed Velveeta and Blanco Velveeta cheeses. Stir occasionally until the cheese has fully melted and created a creamy sauce.
- Incorporate Cream and Shredded Cheese: Pour in ½ cup of heavy whipping cream and stir the mixture until well blended and creamy. Finally, turn off the heat and stir in the shredded cheese until melted and combined smoothly.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy beef and cheese sauce. Toss thoroughly to ensure all pasta is coated with the flavorful sauce.
- Serve: Serve immediately while hot. Garnish with additional shredded cheese or chopped fresh herbs if desired.
Notes
- You can swap ground chuck for ground turkey or chicken for a lighter version.
- Adjust the spice level by choosing mild or original Rotel and modifying Cajun seasoning amounts.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave with a splash of cream to maintain creaminess.
