Rotel Pasta Recipe

I love this recipe because it’s the ultimate comfort food mash-up with a spicy kick from Rotel that hits all the right notes, and let’s be honest, nothing beats the magic of melted cheddar over perfectly al dente pasta. Plus, it’s super easy to whip up on a chill weeknight, leaving me with plenty of time to binge-watch my favorite shows while feeling like a culinary genius.

I love creating delightful, comforting dishes, and my Rotel Pasta recipe is no exception. With 8 ounces of pasta, a pound of flavorful ground beef, and a can of zesty diced tomatoes and green chilies, it’s a ridiculously easy meal that’s packed with flavor.

The creamy sauce, made with heavy cream and shredded cheddar, balances perfectly with the spices like garlic and onion powder and the ground beef. This dish is not only hearty but also provides a satisfying meal with protein and carbs.

The couple of times I’ve made it so far, I’ve garnished it with cilantro, so I can vouch that this is also a satisfying weeknight meal with a nice amount of fresh herbs.

Ingredients

Noodles: An excellent source of carbohydrates, offering plentiful energy and a satisfying mouthfeel.

Beef or Turkey Ground: Protein abound; it supports muscle growth and repair.

Championship Salsa: Combines tomatoes, onions, and chili peppers for a zesty, flavorful salsa.

Whipping Cream: Yields a light, airy texture while still maintaining a measure of richness and creaminess.

Cheddar cheese provides protein and calcium and delivers a knockout savory, almost umami depth.

Olive oil: A heart-healthy fat that adds a smooth texture.

Powdered garlic: Provides taste, offers antioxidants.

Ingredient Quantities

• 8 ounces of pasta (such as penne or rotini)
• 1 tablespoon olive oil
• 1 pound ground beef or turkey
• 1 can (10 ounces) Rotel diced tomatoes and green chilies
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional for garnish)

Instructions

1. In a big pot of salted, boiling water, cook the pasta according to the package directions until it is al dente. Drain and set it aside.

2. In a big frying pan, warm the olive oil on medium heat. Toss in the ground beef or turkey and sauté it until you’re getting a kind of loose, crumbly browning—you want to break it up into small pieces as it cooks.

3. Remove any extra grease from the skillet and put it back on the heat.

4. To the cooked meat, add the garlic powder, onion powder, chili powder, salt, and pepper. Then stir everything together to combine.

5. Add the juice and contents of the can of diced tomatoes and green chilies from Rotel to the pot. Combine well with the meat and spices.

6. Lower the temperature to low and add the heavy cream to the skillet. Blend it in with the other ingredients, stirring until everything is well combined and incorporated.

7. Slowly incorporate the shredded cheddar cheese into the skillet, stirring constantly until the cheese is melted and the sauce is smooth.

8. Add the pasta that has been cooked to the skillet, tossing to coat the pasta uniformly with the sauce.

9. If needed, adjust the seasoning according to taste preferences, adding more salt and pepper if necessary.

10. Serve the hot pasta. If desired, garnish with freshly chopped cilantro.

Equipment Needed

1. Large pot
2. Pasta strainer or colander
3. Large frying pan or skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Can opener
7. Chef’s knife (if you choose to garnish with fresh cilantro)
8. Cutting board (if garnishing with cilantro)

FAQ

• Can I use a different type of pasta?Of course, you can swap out any pasta shape you like, bowtie or macaroni or otherwise.
• What can I use instead of heavy cream?You may use half-and-half or even whole milk, but the sauce will not be as rich.
• Can I make this dish vegetarian?Certainly. You can leave out the meat and utilize a plant-based meat substitute, or incorporate additional vegetables, such as bell peppers or mushrooms.
• Is it spicy?The tomatoes and green chilies from Rotel bring a gentle amount of warmth, but you can make the dish as spicy as you want by adding more chili powder—just be careful; chili powder is a powder.
• Can I use a different cheese?Of course, you are welcome to use any cheese that melts well and is to your liking, such as Monterey Jack or Pepper Jack.
• How can I store leftovers?Keep in a sealed container in the cold part of the fridge for a maximum of 3 days. To restore creaminess, reheat slowly on the stove or in a microwave, adding a little milk and stirring to bring the sauce back to life.
• Can I add other ingredients?Of course. Think about incorporating some flavorful elements, like cooked bacon, sautéed onions, or a few diced jalapeños.

Substitutions and Variations

Noodles: Opt for whole wheat noodles or gluten-free noodles instead for a healthier or gluten-free alternative.
Ground beef or turkey: Use ground chicken or plant-based meat substitutes like textured vegetable protein (TVP) or lentils.
Heavy cream: Substitute half-and-half or coconut milk for a lighter or dairy-free alternative.
Monterey Jack or pepper jack cheese can be used in place of cheddar for a change in flavor profile.
Diced tomatoes and green chilies from Rotel: Swap with canned diced tomatoes and a separate can of green chilies or a homemade blend of diced tomatoes and fresh chilies.

Pro Tips

1. For an extra creamy texture, reserve about 1/4 cup of pasta water before draining and add it to the sauce along with the heavy cream. The starches in the pasta water help bind the sauce to the pasta.

2. To elevate the dish’s flavor, consider browning the ground beef or turkey in batches to achieve a deeper caramelization. This will enhance the umami taste of the meat.

3. When adding the cheddar cheese to the sauce, sprinkle it in gradually and continuously stir to ensure it melts smoothly without clumping.

4. For a hint of smokiness, substitute the regular chili powder with smoked paprika or add a pinch of smoked chipotle powder to the sauce.

5. If you enjoy a bit of a crunch, top the finished dish with a few crushed tortilla chips just before serving for added texture and flavor.