Description
Rotel Pasta Fiesta is a quick and flavorful Tex-Mex-inspired dish that combines creamy cheese, spiced tomatoes, and hearty pasta into a satisfying, beginner-friendly meal perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground chuck
- 1 medium onion, chopped
- 2 bell peppers, diced (any color)
- 8 oz pasta noodles (rotini recommended)
- 10 oz can Rotel tomatoes (mild or spicy)
- 8 oz Velveeta cheese, cubed
- 4 oz Blanco Velveeta cheese, cubed
- 1 cup shredded cheese (cheddar-Monterey Jack blend)
- 1 cup heavy whipping cream
- 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 (optional for spice)
- 1 tsp Accent (optional flavor enhancer)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside to prevent overcooking during mixing.
- Brown the Meat: In a large skillet over medium heat, cook the ground chuck until fully browned, breaking it into crumbles. Drain any excess grease before continuing.
- Sauté the Veggies: Add the chopped onion and bell peppers to the skillet with the cooked meat. Sauté until the onions are soft and translucent and the peppers are slightly tender.
- Add Tomatoes and Seasoning: Stir in the full can of Rotel tomatoes, including the liquid, and sprinkle in all the seasonings. Let everything simmer together for 5 to 7 minutes to build flavor.
- Melt the Cheeses: Reduce the heat to low and add both types of cubed Velveeta cheeses. Stir constantly as they melt to form a smooth, velvety sauce.
- Stir in the Cream: Pour the heavy cream into the skillet and stir until the sauce becomes luxuriously creamy. Make sure it’s well blended before adding the pasta.
- Combine and Finish: Add the cooked pasta into the cheesy sauce and toss thoroughly to ensure every piece is coated. Sprinkle shredded cheese over the top, cover the pan, and let it sit for a few minutes until the cheese melts into a gooey topping.
Notes
- For a lighter version, use half-and-half instead of heavy cream. Add black beans, corn, or even jalapeños for variation. To keep the cheese from clumping, add it gradually over low heat. This recipe can be made gluten-free by swapping the pasta for a gluten-free variety. For a fun kid-friendly twist, use fun-shaped pasta like wheels or stars.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 5 g
- Sodium: 840 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg