Name: Rotel Pasta Fiesta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 (10 oz) can Rotel diced tomatoes with green chilies (original, mild, or hot); 8 oz pasta (penne, rotini, or elbow macaroni); 1 lb ground beef, turkey, or chicken; 1 small onion, chopped; 2 cloves garlic, minced; 4 oz cream cheese or 1/2 cup sour cream; 1 cup shredded cheddar or Mexican blend cheese; 1 tbsp taco seasoning or 1 tsp chili powder (optional); 1 tbsp olive oil or butter; Salt and pepper to taste

Jump to Recipe·Leave a Review

Rotel Pasta Fiesta is my ultimate quick-and-easy comfort dish that packs bold Tex-Mex flavor into every bite. Creamy, cheesy, and just the right amount of spicy, this pasta is loaded with juicy ground meat, tender noodles, and zesty Rotel tomatoes. It’s perfect for family dinners, potlucks, or any time I want a cozy meal with a little kick.

Why You’ll Love This Recipe

I love how fast and flexible this pasta is. It comes together in one pot (or at most two), and it’s full of bold flavors without needing a long list of ingredients. The Rotel tomatoes give it just the right amount of spice and tang, while the cheese makes it creamy and comforting. I also like that I can use whatever pasta or protein I have on hand—this dish never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotel diced tomatoes with green chilies (original or mild, depending on spice preference)
Pasta (I like penne, rotini, or elbow macaroni)
Ground beef, ground turkey, or ground chicken
Onion, chopped
Garlic, minced
Cream cheese or sour cream
Shredded cheddar or Mexican blend cheese
Taco seasoning or chili powder (optional, for extra flavor)
Olive oil or butter
Salt and pepper

Directions

I start by cooking the pasta in salted boiling water until it’s al dente, then I drain it and set it aside.
While the pasta cooks, I heat some oil in a large skillet and sauté the chopped onion until it’s soft and translucent.
I add the garlic and ground meat, cooking until browned and fully cooked through. I season it with salt, pepper, and taco seasoning if I want more flavor.
I stir in the Rotel tomatoes (undrained) and let it simmer for a few minutes so everything blends together.
Then I add cream cheese or sour cream and stir until it melts into a smooth, creamy sauce.
I mix in the cooked pasta and shredded cheese, stirring until everything is coated and melty.
Sometimes I garnish with a little more cheese, cilantro, or sliced jalapeños before serving.

Servings and timing

This recipe makes about 4–6 servings and takes around 30 minutes from start to finish—15 minutes of prep and 15 minutes of cook time. It’s ideal for weeknights when I want something quick, filling, and full of flavor.

Variations

I sometimes add black beans, corn, or chopped bell peppers for extra texture and color. For a spicier kick, I use the hot Rotel or add a dash of hot sauce. If I want to make it even heartier, I top it with crushed tortilla chips or bake it with extra cheese until bubbly. I’ve also swapped the meat for shredded rotisserie chicken or made it vegetarian by skipping the meat and loading up on beans and veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. It also freezes well—I just let it cool completely before sealing it in freezer-safe containers and thaw overnight before reheating.

FAQs

Can I use any type of pasta?

Yes, I usually use short pasta like penne or rotini, but even spaghetti or shells work. I just make sure it holds onto the sauce well.

Is this dish spicy?

It depends on the Rotel I use. The original has a mild-medium heat, but I can choose the mild or hot version based on my spice preference.

Can I make this ahead of time?

Yes, I often prep it in the morning and reheat it later. It actually tastes even better after the flavors meld.

What can I use instead of cream cheese?

Sour cream or Greek yogurt works well. If I want it extra creamy, I use a bit of both.

Can I turn this into a baked pasta?

Absolutely. I pour the finished pasta into a baking dish, top with extra cheese, and bake at 375°F for about 15–20 minutes until bubbly and golden.

Conclusion

Rotel Pasta Fiesta is one of those crowd-pleasing meals I keep in regular rotation. It’s creamy, spicy, cheesy, and incredibly satisfying—all with pantry staples and minimal effort. Whether I’m feeding a hungry family or just want leftovers for the week, this dish always hits the spot.

Rotel Pasta Fiesta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rotel Pasta Fiesta is a bold, cheesy, Tex-Mex-inspired comfort dish made with ground meat, pasta, and spicy Rotel tomatoes. Creamy, flavorful, and easy to make in under 30 minutes, it’s perfect for family dinners, potlucks, or meal prepping.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Tex-Mex
Diet: Halal

Ingredients

1 (10 oz) can Rotel diced tomatoes with green chilies (original, mild, or hot)
8 oz pasta (penne, rotini, or elbow macaroni)
1 lb ground beef, turkey, or chicken
1 small onion, chopped
2 cloves garlic, minced
4 oz cream cheese or 1/2 cup sour cream
1 cup shredded cheddar or Mexican blend cheese
1 tbsp taco seasoning or 1 tsp chili powder (optional)
1 tbsp olive oil or butter
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté until soft and translucent.
Add garlic and ground meat. Cook until browned and fully cooked, breaking it up as it cooks. Season with salt, pepper, and taco seasoning if using.
Stir in the undrained Rotel tomatoes and let simmer for 2–3 minutes.
Add cream cheese or sour cream and stir until melted and incorporated into a creamy sauce.
Mix in the cooked pasta and shredded cheese. Stir until the cheese is melted and everything is evenly coated.
Optional: Garnish with extra cheese, cilantro, or sliced jalapeños before serving.

Notes

Add-ins like black beans, corn, or bell peppers work great for extra texture.
Use hot Rotel or hot sauce for more spice.
Swap meat for shredded chicken or make vegetarian by using beans and veggies only.
To make it a baked dish, top with cheese and bake at 375°F for 15–20 minutes until bubbly.
Reheat with a splash of milk or broth to loosen the sauce.