The Art of Ultimate Creamy Rotel Pasta with Ground Beef Perfection

Perfect Ground Beef Browning

Master the technique of properly browning ground beef for maximum flavor development.

Creamy Sauce Creation

Learn the skill of creating smooth, lump-free cheese sauce that coats pasta perfectly.

Cheese Integration Mastery

Perfect the method of melting multiple cheeses without separation or clumping.

Rotel Flavor Balance

Master the art of balancing spicy, tangy, and creamy flavors in perfect harmony.

One-Pot Assembly Technique

Learn optimal combining methods for cohesive dish with ideal sauce-to-pasta ratio.

Creamy Pasta Perfection Secrets for Ultimate Rotel Ground Beef Combination

Cheese Melting: Add cheese gradually and stir constantly to prevent clumping or separation.

Pasta Texture: Don't overcook pasta initially - it will continue cooking in the sauce.

Heat Control: Keep heat at medium-low once cheese is added to prevent curdling.

Consistency Fix: If sauce gets too thick, add milk or broth; if too thin, simmer uncovered.

Rotel Choice: Use original Rotel for mild heat, or hot variety for more spice.

Make Ahead: This reheats well but may need additional liquid when warming up.

Creamy Rotel Pasta with Seasoned Ground Beef and Melted Cheese

Name: Creamy Rotel Pasta with Seasoned Ground Beef and Melted Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: For the Protein Base:; 1 pound ground beef (80/20 blend); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Rotel Foundation:; 2 cans (10 oz each) Rotel diced tomatoes with green chilies; 1 can (14.5 oz) beef broth; 1 cup whole milk; 1/2 cup heavy cream; For the Pasta Component:; 12 oz penne pasta; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; For the Cheese Blend:; 8 oz cream cheese, cubed; 2 cups sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 1/2 cup Parmesan cheese, grated; For the Seasoning Mix:; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; For the Fresh Garnishes:; 1/4 cup fresh cilantro, chopped; 2 green onions, sliced; 1 jalapeño, seeded and diced

The ultimate comfort food pasta featuring perfectly seasoned ground beef, creamy melted cheese, and zesty Rotel tomatoes with green chilies combined with tender pasta. This hearty one-pot wonder brings together the bold flavors of Tex-Mex cuisine with the satisfying comfort of creamy pasta, creating an irresistible family dinner that's both easy to make and incredibly satisfying, perfect for busy weeknights when you crave something warm, cheesy, and deliciously spicy.

Prep Time

10 Minutes

Cook Time

25 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Protein Base:

1 pound ground beef (80/20 blend)

1 medium yellow onion, diced

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

For the Rotel Foundation:

2 cans (10 oz each) Rotel diced tomatoes with green chilies

1 can (14.5 oz) beef broth

1 cup whole milk

1/2 cup heavy cream

For the Pasta Component:

12 oz penne pasta

2 tablespoons olive oil

1 teaspoon Italian seasoning

For the Cheese Blend:

8 oz cream cheese, cubed

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/2 cup Parmesan cheese, grated

For the Seasoning Mix:

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

For the Fresh Garnishes:

1/4 cup fresh cilantro, chopped

2 green onions, sliced

1 jalapeño, seeded and diced

For the Creamy Enhancement:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon Worcestershire sauce

For the Optional Toppings:

Sour cream

Diced avocado

Crushed tortilla chips

Lime wedges

For Special Equipment:

Large skillet or Dutch oven

Wooden spoon

Cheese grater

Measuring cups

Instructions

Cook pasta according to package directions until al dente, then drain and set aside.

Heat olive oil in large skillet or Dutch oven over medium-high heat.

Add diced onion and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for additional 30 seconds until fragrant.

Add ground beef, breaking it up with wooden spoon as it cooks.

Season beef with salt, pepper, chili powder, cumin, and paprika while cooking.

Cook beef completely, about 6-8 minutes, until no pink remains.

Drain excess fat from skillet, leaving about 1 tablespoon for flavor.

Add butter and flour to beef mixture, stirring to create a roux.

Gradually pour in beef broth while stirring constantly to prevent lumps.

Add both cans of Rotel tomatoes with their juices to the mixture.

Stir in milk, heavy cream, and Worcestershire sauce until combined.

Bring mixture to a gentle simmer, then reduce heat to medium-low.

Add cubed cream cheese and stir until completely melted and smooth.

Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly.

Add cooked pasta to the creamy beef and cheese mixture.

Toss everything together until pasta is well coated with creamy sauce.

Taste and adjust seasoning with additional salt, pepper, or spices as needed.

Sprinkle with Parmesan cheese and stir gently to combine.

Garnish with fresh cilantro, green onions, and diced jalapeño before serving.

Serve immediately while hot and creamy, with optional toppings on the side.

Store leftovers in refrigerator and reheat gently with splash of milk if needed.

Creamy Rotel Pasta with Seasoned Ground Beef and Melted Cheese

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Creamy Rotel Pasta with Ground Beef Perfection

Creamy Rotel Pasta with Seasoned Ground Beef and Melted Cheese

Ingredients

Instructions