If you’re craving cheesy comfort food with a little Tex-Mex kick, this Rotel Pasta is going to hit the spot. It’s rich, creamy, and packed with flavor thanks to seasoned ground beef, peppers, onions, Rotel tomatoes, and a combination of Velveeta cheeses. Add a splash of heavy whipping cream, melt in shredded cheese, and you’ve got a dish that’s bold, cheesy, and perfect for family dinners or potlucks.
Why You’ll Love This Recipe
- Cheesy & creamy: A double hit of Velveeta plus shredded cheese makes the sauce irresistibly smooth.
- Bold flavor: Taco seasoning, Slap Ya Mama, and other spices give it that crave-worthy kick.
- Crowd-pleaser: Great for weeknight dinners, parties, or game day.
- Customizable: You can make it spicier, lighter, or veggie-packed to fit your taste.
Ingredients You’ll Need
- 1 lb ground chuck – This is the foundation of the dish. Ground chuck has a higher fat content (around 80/20) which gives it more flavor than leaner beef. You can substitute ground beef, turkey, or even chicken if you prefer a lighter option.
- 1 medium onion, diced – Onions add sweetness and depth of flavor when sautéed. Yellow onions are the most common choice, but white onions bring a sharper bite, while red onions add a touch of sweetness and color.
- 1 green bell pepper, diced – Green peppers have a slightly bitter edge that balances the creaminess of the cheese sauce. You can swap for red, yellow, or orange bell peppers if you want something sweeter and more colorful.
- 12 oz pasta noodles – Pasta is the heart of the dish, and short shapes like penne, elbow, rotini, or shells work best because they hold onto the creamy sauce. If you want to make it heartier, try using rigatoni or cavatappi.
- 1 can Rotel tomatoes – These tomatoes come with diced green chilies, adding tanginess and a mild spice that cuts through the richness of the cheese. If you like more heat, use the “Hot” Rotel version. For a milder flavor, use plain canned diced tomatoes instead.
- 8 oz Velveeta cheese – This processed cheese melts smoothly and creates that signature creamy texture. It’s the backbone of the sauce and makes it cling to the pasta perfectly.
- 4 oz Blanco Velveeta cheese – Adds an extra layer of creaminess and a slightly different flavor profile. If you don’t have Blanco Velveeta, you can just use more regular Velveeta or substitute with cream cheese.
- 1 cup shredded cheese – Shredded cheddar, Monterey Jack, or a Mexican blend adds stretchiness and sharpness to balance the mild Velveeta. A mix of cheeses creates more depth.
- ½ cup heavy whipping cream – The key to making the sauce silky, rich, and indulgent. If you prefer a lighter version, you can substitute half-and-half, evaporated milk, or even whole milk (though it will be less creamy).
- Seasonings – This blend takes the dish from basic to bold:
- Season salt – adds depth and enhances overall flavor.
- Lemon pepper – brightens up the creaminess with a little zing.
- Garlic powder & onion powder – boost the savory base flavors.
- Taco seasoning – brings Tex-Mex spices like cumin, paprika, and chili powder.
- Slap Ya Mama – a Cajun seasoning that adds heat and smoky notes.
- Accent (MSG) – optional, but enhances umami and makes the flavors pop.
- Olive oil or butter – Used for sautéing the beef, onions, and peppers. Olive oil gives a slightly fruity note, while butter adds richness. You can even use a mix for the best of both worlds.
Step-by-Step Instructions
1. Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Brown the Beef
In a large skillet, add a drizzle of oil and cook ground chuck until fully browned, breaking it into small crumbles. Drain excess fat.
3. Sauté Onions & Peppers
Add diced onion and bell pepper to the beef. Cook until softened and fragrant, about 5–7 minutes.
4. Add Seasonings & Rotel
Stir in the Rotel tomatoes and all the seasonings (season salt, lemon pepper, garlic powder, onion powder, taco seasoning, Slap Ya Mama, and Accent). Let it simmer for 5 minutes so the flavors combine.
5. Make the Cheese Sauce
Lower the heat and add heavy whipping cream. Stir in Velveeta cheese, Blanco Velveeta, and shredded cheese until melted and creamy. Add reserved pasta water if you need to thin out the sauce.
6. Combine Everything
Toss in the cooked pasta and mix well until all the noodles are coated in the cheesy sauce. Taste and adjust seasoning if needed.
7. Serve
Garnish with extra shredded cheese, chopped green onions, or fresh cilantro. Serve hot with tortilla chips or garlic bread on the side.
Variations & Add-Ins
Protein swaps: Ground chuck is rich and flavorful, but you can easily switch it up. Ground turkey or chicken makes this dish leaner without losing its heartiness. Chorizo adds a smoky, spicy kick that pairs beautifully with the Rotel tomatoes. For an even quicker option, use shredded rotisserie chicken — it saves cooking time and still soaks up the cheesy sauce.
Spice level: Rotel tomatoes already give the pasta a little punch, but if you like things fiery, there are plenty of ways to turn up the heat. Add fresh diced jalapeños, a pinch of cayenne pepper, or swap the regular Rotel for the “Hot” variety. You can also stir in chipotle powder for a smoky heat or drizzle hot sauce over each serving.
Veggie boost: Want to sneak in some extra vegetables? Sweet corn and black beans give this pasta a Tex-Mex flair while adding color and nutrition. Spinach wilts down easily into the sauce, while zucchini or mushrooms add bulk without overpowering the cheesy flavor. This makes the dish heartier and healthier without losing that indulgent feel.
Cheese lovers: The Velveeta combo already makes this pasta super creamy, but if you’re all about cheese, go further! Add pepper jack for spice, cream cheese for an extra luscious sauce, or even Cotija cheese sprinkled on top for a salty finish. A mix of shredded cheddar and Monterey Jack will also deepen the flavor.
Tex-Mex style bake: Want to take it up a notch? After mixing everything together, transfer the pasta to a baking dish. Sprinkle with extra shredded cheese, maybe a layer of crushed tortilla chips, and bake at 375°F (190°C) for 15 minutes until bubbly and golden. This turns the dish into a cheesy Tex-Mex casserole that’s perfect for feeding a crowd.
Storage Tips
Refrigerate: Once cooled, store the pasta in an airtight container for up to 3 days. To keep the pasta from absorbing too much sauce overnight, you can store the noodles and sauce separately if you plan ahead.
Reheat: The cheese sauce will thicken in the fridge, but it comes back to life easily. Warm gently on the stovetop over medium-low heat, adding a splash of milk, cream, or even chicken broth to loosen the sauce. If using the microwave, heat in short 30-second bursts, stirring in between so the sauce doesn’t separate.
Freeze: Cream-based sauces don’t always freeze perfectly, but this pasta can be portioned and frozen for up to 2 months. For best results, freeze the pasta and sauce separately. Thaw overnight in the fridge, then reheat slowly with a bit of cream or milk to smooth out the sauce.
Final Thoughts
This Rotel Pasta with ground beef, peppers, and plenty of cheese is a cozy, cheesy, and flavor-packed meal that will keep everyone coming back for seconds. It’s easy to make, endlessly customizable, and just the kind of comfort food you need when you’re craving something bold and satisfying. 🤤