Oh man, you guys, if you could have seen my kitchen some nights trying to nail this Rotel Pasta with Ground Beef… let’s just say there were some ‘learning experiences’! Picture this: it’s one of those evenings, everyone’s STARVING, and the thought of a complicated meal makes you want to just order pizza. That was me, constantly, until this dish swooped in and saved my sanity. After a bit of tinkering – a dash more of this, a little less of that, maybe an extra handful of cheese (because, cheese!) – I finally landed on what I can only describe as weeknight perfection. This Rotel Pasta with Ground Beef is now my go-to, the one I can whip up practically with my eyes closed. Why? Because it’s bursting with flavor, it’s super comforting, and – get this – it’s actually EASY. The kick from the Rotel, the savory ground beef, all tangled up with pasta… it’s just ridiculously good.

What You’ll Need for this Amazing Rotel Pasta

Alright, let’s talk about what you’ll need to raid your pantry and fridge for. These are the rockstars of our Rotel Pasta with Ground Beef show today, and don’t worry, I’ve got substitution ideas if you’re in a pinch!

About 1 pound ground beef: I’m a big fan of lean ground chuck for this; it just has that flavor, ya know? But hey, if ground turkey is more your jam, or even ground chicken, go for it! It’ll still be awesome.
1 medium onion, chopped up: Yellow, white, whatever you’ve got. Just get it diced so it melts into the sauce.
2 cloves garlic, minced: Fresh is best, that aroma is unbeatable! But if you’re out, a teaspoon of garlic powder will get you by.
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies: This is the magic ingredient! Original gives a nice little warmth. If you’re sensitive to spice, or cooking for little ones, the Mild version is perfect. And definitely don’t drain it – that juice is liquid gold!
1 can (15 oz) tomato sauce: Just the plain, smooth stuff. It’s the canvas for all our other yummy flavors.
1 cup beef broth: This adds a real depth that water just can’t match. But if water is all you have, it’s not a deal-breaker.
8 oz pasta: Elbows, rotini, penne, shells… anything that loves to scoop up sauce is your friend here. My kids love rotini for this Rotel Pasta with Ground Beef because of all the spirals.
1 cup shredded cheddar cheese: Or Colby Jack, or a Mexican blend… really, whatever melty cheese makes your heart happy. More is often more in my book!
1/2 cup heavy cream (Totally optional, but oh so good!): If you want to take the creaminess level up to eleven, this is your secret weapon. If not, no biggie.
1 tablespoon olive oil: Or canola, vegetable, whatever you use for sautéing.
1 teaspoon dried oregano: That classic Italian-ish vibe we all love.
Salt and Pepper: To your taste, always! Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper and go from there.
Fresh parsley, chopped (if you’re feeling fancy): A little green on top makes it look like you’re a culinary genius, plus it adds a nice fresh touch.

How Long ‘Til Delicious Rotel Pasta with Ground Beef?

So, how long is this whole shebang gonna take? Because let’s be real, when dinner calls, time is OF THE ESSENCE. Here’s the scoop on making this dreamy Rotel Pasta with Ground Beef:

Prep Time: Seriously, like 15 minutes. Most of that is just chopping the onion and opening cans. I usually blast some music and it flies by. Sometimes I even get my kids to help open things – supervised, of course!
Cook Time: Give it around 30 minutes on the stove. This is when all those gorgeous flavors get to know each other and make some magic.
Total Time: You’re looking at about 45 minutes, give or take, from “What’s for dinner?” to “Dinner is SERVED!” That’s faster than waiting for the delivery guy, and way more satisfying, if you ask me. For a dish this hearty, that’s pretty quick – some of my other pasta bakes take way longer, so this Rotel Pasta with Ground Beef is a true weeknight hero.

Let’s Make Some Rotel Pasta with Ground Beef!

Okay, deep breath, apron on (or not, I’m not judging!), let’s actually make this Rotel Pasta with Ground Beef. It’s easier than you think, I promise! Just follow along.

Step 1: Brown That Beef!

First up, grab a big skillet or a Dutch oven. Something with a bit of space. Pop it on the stove over medium-high heat and drizzle in your olive oil. Once it’s looking shimmery, toss in the ground beef. Use a spoon or a spatula to break it up as it cooks. You want it to get all nice and browned, which usually takes about 5-7 minutes. Oh, and a super important tip: drain off any extra grease! Nobody likes a greasy pasta. Sometimes I even tilt the pan and use a spoon to scoop it out. Works like a charm!

Step 2: Sauté the Aromatics

Alright, once the beef is looking good, you can either nudge it over to one side of the pan if you’ve got room, or just temporarily take it out and set it on a plate. Add your chopped onion to the pan. Let it cook for 3-4 minutes, stirring it around, until it starts to get soft and a little bit see-through. Then, throw in that minced garlic. Cook it for just another minute – until you start smelling that incredible garlicky perfume. Seriously, is there any better smell?

Step 3: Combine and Simmer

Time to bring the band back together! Add the beef back into the pan if you took it out. Now, pour in that whole can of Rotel (juice and all, remember!), the tomato sauce, and the beef broth. Sprinkle in the oregano, salt, and pepper. Give everything a really good stir, making sure it’s all mixed up. Let it come up to a nice, gentle simmer. You’ll see little bubbles starting to pop on the surface.

Step 4: Cook the Pasta (Right in the Sauce!)

This is my favorite part, and where the one-pot magic of this Rotel Pasta with Ground Beef really happens! Once your sauce is simmering away, add your uncooked pasta right into the skillet. Yep, straight in! No need to boil it separately. Stir it all up really well so the pasta gets mostly covered by the sauce. Now, clap a lid on that skillet, turn the heat down to medium-low, and let it do its thing for about 15-20 minutes. The pasta will cook right in all those amazing flavors. Give it a stir every once in a while, just to make sure nothing’s sticking to the bottom. If it looks like it’s getting a bit too thick before the pasta is done, just add a little splash more broth or water. You want the pasta to be tender – taste a piece to check!

Step 5: Get Cheesy!

Victory is near! Once your pasta is perfectly cooked (I like mine with just a little bite – al dente, as they say!), turn off the heat. If you’re using that heavy cream for extra yumminess, stir it in now. Then, take that shredded cheese and sprinkle it allllll over the top of your glorious Rotel Pasta with Ground Beef. Put the lid back on for just a couple of minutes. This is when the cheese melts into a gooey, stretchy, irresistible blanket of deliciousness. Pure magic.

Recipes You May Like

Jazz Up Your Rotel Pasta with Ground Beef!

YES! You did it! Your kitchen probably smells absolutely incredible right now with that Rotel Pasta with Ground Beef goodness. So, how are we gonna serve up this bowl of awesome? It’s pretty amazing on its own, but here are some ideas:

Keep it Simple: Honestly, just spoon it into a bowl and you’re golden. A little sprinkle of fresh parsley on top, if you have it, makes it look extra special.
Garlic Bread mandatory?: Okay, not mandatory, but highly, highly recommended. You need something to swipe up every last bit of that incredible sauce from your Rotel Pasta with Ground Beef. A good crusty bread works too!
Side Salad for the Win: A crisp green salad with a light, tangy vinaigrette is a fantastic partner. It cuts through the richness and makes you feel a tiny bit virtuous.
Extra Fun Toppings: Want to get creative? A dollop of sour cream or plain Greek yogurt adds a nice coolness. My kids sometimes like a few crushed tortilla chips on theirs for crunch (don’t knock it ’til you try it!). Even a few slices of avocado are pretty great.

Storing Tips for the Recipe: Keep Your Rotel Pasta with Ground Beef Fresh!

Okay, so what if – and this is a big IF – you actually have leftovers of this Rotel Pasta with Ground Beef? (High five if you do, that means more for later!). Here’s the deal on keeping it tasting great:

Cool Down & Chill Out: Let the pasta cool to room temperature first – super important. Then, scoop it into an airtight container and pop it in the fridge. It’ll be good for 3-4 days.
Freeze it for Later: Believe it or not, this stuff freezes pretty well! Once it’s cool, put it in freezer-safe containers or bags. It’s best if you eat it within 2-3 months. Just thaw it in the fridge overnight when you’re ready.
Reheating Like a Champ: To warm up your Rotel Pasta with Ground Beef, you can zap it in the microwave (cover it so it doesn’t dry out!) or gently reheat it in a saucepan on the stove over low heat. Pro tip: if it seems a bit thick after storing, add a splash of broth, water, or even a tiny bit of milk when you’re reheating. It’ll help bring that sauce back to life!
Prep-Ahead Hero: Want to be an absolute dinner rockstar? You can cook the beef with the onions and garlic a day ahead. Cool it, store it in the fridge, and then you’re halfway to your Rotel Pasta with Ground Beef when dinner time rolls around!

Seriously, You NEED to Make This Rotel Pasta!

So, why am I basically writing love letters to a pasta dish? Because this Rotel Pasta with Ground Beef, people, is THE ONE. For real, it just checks all the boxes for me. It’s fast (thank goodness). It’s unbelievably flavorful. It uses stuff I mostly already have in my kitchen. And everybody – I mean everybody – in my family loves it. No more dinner-time battles! And let’s not forget the one-pot situation, which means fewer dishes, which basically means more time to relax. Hallelujah! It’s that perfect cozy, satisfying meal that feels like a big warm hug without any of the stress.

I honestly can’t wait for you to try this. Please, if you make this Rotel Pasta with Ground Beef, come back and tell me how it went in the comments below! Did you love it? Did you put your own spin on it? I’d be so thrilled to hear all about it. Happy cooking, everyone!

Rotel Pasta with Ground Beef

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 2 minutes

Total Time: 2 minutes

Delicious Rotel Pasta with Ground Beef: an easy cheesy quick weeknight dinner solution your family will love Try this satisfying beef pasta tonight

Ingredients

1 pound ground beef (lean ground chuck recommended)
1 medium onion finely chopped
2 cloves garlic minced
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies (Original or Mild)
1 can (15 oz) tomato sauce
1 cup beef broth
8 oz pasta (elbow macaroni rotini or penne recommended)
1 cup shredded cheddar cheese (or Colby Jack blend)
1/2 cup heavy cream (optional for extra creaminess)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Fresh parsley chopped (for garnish optional)

Instructions

Step 1: Brown Beef
Heat olive oil in large skillet or Dutch oven medium-high heat Add ground beef cook breaking apart until browned 5-7 minutes Drain excess fat
Step 2: Sauté Aromatics
Add chopped onion to skillet cook 3-4 minutes until softened Add minced garlic cook 1 minute more until fragrant
Step 3: Combine Simmer
Return beef to pan Stir in Rotel undrained tomato sauce beef broth oregano salt pepper Bring to gentle simmer
Step 4: Cook Pasta
Add uncooked pasta to skillet Stir well ensure pasta mostly submerged Cover reduce heat medium-low Simmer 15-20 minutes or until pasta tender Stir occasionally
Step 5: Get Cheesy
Turn off heat Stir in heavy cream if using Sprinkle shredded cheese over top Cover 2-3 minutes until cheese melted

Notes

Storage: Cool completely store leftovers airtight container refrigerator 3-4 days
Freezing: Freeze cooled pasta freezer-safe container 2-3 months Thaw overnight refrigerator
Reheating: Microwave covered or gently warm stovetop Add splash broth or water if dry
Substitutions: Ground turkey can replace ground beef Use preferred pasta shape
Spice Level: Choose Mild Rotel for less heat Original for more kick

Nutrition Information:

Yield: 4-6 servings
Amount Per Serving:Calories: Approximately 650-750 calories

There are no reviews yet. Be the first one to write one.

Spread the love