I made a comforting and satisfying one-pan meal that blends seasoned ground beef, spicy Rotel tomatoes, and creamy cheese sauce, all tossed with al dente pasta for a delicious dinner.

Why I’ll Love This Recipe

I love this recipe because it brings together bold flavors—spiced ground beef, tangy diced tomatoes with chilies, and a rich cheese sauce that clings to every twist of pasta. It’s easy to prep, hearty enough for leftovers, and perfect for busy evenings when I want something comforting with minimal fuss.

ingredients

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

Pasta (rotini, penne, or rigatoni)
Ground beef (80/20 lean preferred)
Olive oil
Yellow onion, diced
Garlic, minced
Jalapeño (optional, for heat)
1 can Rotel diced tomatoes with green chilies (use mild, medium, or hot)
Heavy cream
Cream cheese
Velveeta cheese (or cheddar/jack cheese blend)
Beef broth (for extra sauce depth)
Worcestershire sauce
Chili powder, smoked paprika, cumin, garlic salt, garlic powder, onion powder
Salt and black pepper
Pasta cooking water, reserved
Green onions or cilantro for garnish

directions

Cook pasta in salted boiling water until al dente, drain and reserve some pasta water.
In a large skillet over medium-high heat, heat olive oil. Add ground beef and diced onion (and jalapeño if using). Cook until beef is browned (~5–7 min). Season with spices. Drain if too greasy.
Add minced garlic; sauté until fragrant (~1 min). Stir in Rotel tomatoes (undrained), beef broth, Worcestershire sauce, and spices (chili powder, smoked paprika, cumin, garlic salt). Simmer ~5–10 min until slightly thickened.
Reduce heat, stir in heavy cream, cream cheese, and Velveeta (or cheeses), stirring until smooth and melted.
Add cooked pasta, tossing to coat. Use reserved pasta water if sauce is too thick. Taste and adjust seasonings.
Garnish with green onions or cilantro. Serve warm.

Servings and timing

Servings: 5–6
Prep time: ~10 minutes
Cook time: ~20–30 minutes
Total time: ~30–40 minutes

Variations

Swap ground beef for ground turkey, chicken, or Italian sausage.
Add shrimp or crawfish for surf-and-turf flavor.
Stir in spinach, bell peppers, corn, or black beans for extra veggies.
Use pepper jack, Colby jack, or smoked cheddar in place of cheddar for a flavor twist.
Increase spice level with diced jalapeños, red pepper flakes, or hot Rotel.
Transform into a casserole: bake in a greased 9×13″ dish covered at 350°F for 15–20 minutes, uncover and bake until cheese is bubbly.

storage/reheating

Refrigerate: store leftovers in an airtight container for 3–4 days.
Reheat: gently warm on stovetop or microwave with a splash of broth or cream to revive the creamy texture.
Freeze? I’d skip freezing—dairy sauces may separate and become grainy.

FAQs

How can I reduce the spice level?

I use mild Rotel or drain the tomatoes to lessen heat, and I skip the jalapeño entirely.

Can I use a different type of pasta?

Yes! I often use penne, rotini, rigatoni, or even elbow macaroni depending on what’s on hand.

What if the sauce gets too thick?

I stir in a little reserved pasta water, broth, or cream to loosen it up—it keeps the sauce silky.

Can I make this ahead of time?

Absolutely. I cook everything, refrigerate, and just reheat before serving—works great for meal prep.

Is it freezer-friendly?

Freezing creamy pasta usually changes the texture, so I prefer not to freeze this one.

Conclusion

I truly enjoy how this creamy Rotel pasta brings comfort and flavor together with ease. It’s a satisfying, flexible recipe that adapts well to what I have in the kitchen, and it always delivers warmth and smiles. I hope I’ll make this again soon!