Description
Rotel Pasta is a creamy, flavorful dish combining seasoned ground beef, Rotel tomatoes, Velveeta cheeses, and pasta for a satisfying and easy-to-make meal perfect 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 ounces
Cheeses
- 8 oz Velveeta cheese, cubed
- 8 oz Blanco Velveeta cheese, cubed
- 1 cup shredded cheese (cheddar, Mexican blend, or your choice)
Dairy
- ½ cup heavy whipping cream
Seasonings
- 1 tsp seasoned 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)
Other
- 1 can Rotel tomatoes (original or mild, depending on spice preference)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet over medium heat, add a little oil and sauté the chopped onion and bell pepper until they soften and become translucent, about 5 minutes.
- Brown the Ground Chuck: Add the ground chuck to the skillet with the vegetables. Cook, breaking it up with a spoon, until browned and fully cooked through, about 7-10 minutes. Drain excess fat if necessary.
- Add Seasonings: Sprinkle in the seasoned salt, lemon pepper, garlic powder, onion powder, taco seasoning, Slap Ya Mama seasoning, and Accent seasoning if using. Stir well to coat the meat and vegetables evenly.
- Add Rotel Tomatoes: Pour in the entire can of Rotel tomatoes with juices. Stir and let the mixture simmer for 3-5 minutes to blend flavors.
- Melt the Cheeses: Lower the heat, add the cubed Velveeta and Blanco Velveeta cheeses along with the heavy whipping cream into the skillet. Stir continuously until the cheeses melt and create a creamy sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss gently to coat the noodles evenly with the cheese and meat sauce mixture.
- Finish with Shredded Cheese: Sprinkle the shredded cheese on top of the pasta, cover the skillet with a lid and let it sit on low heat for 2-3 minutes to melt the cheese.
- Serve: Once the cheese is melted and bubbly, remove from heat and serve hot. Enjoy your creamy, flavorful Rotel Pasta!
Notes
- You can customize the spice level by choosing mild or original Rotel tomatoes and adjusting the Cajun seasoning.
- Velveeta cheeses make this recipe creamy but you can substitute with cream cheese or cheddar if desired.
- To keep it lower fat, use reduced-fat cheeses and substitute half-and-half for heavy cream.
- Leftovers keep well refrigerated for 3 days and reheat nicely on the stovetop or microwave.
- Adding a handful of fresh parsley or green onions on top before serving adds freshness and color.
