This creamy Rotel pasta with ground beef is rich, cheesy, and a little spicy — comfort food that comes together fast on a busy weeknight. The pasta is tender and coated in a silky sauce made from cream cheese, shredded cheddar, and Rotel tomatoes with green chilies for a bright, tangy lift. Ground beef adds savory depth and a filling protein boost, while simple spices keep the dish cozy and familiar. It’s easy to make in one skillet and finishes in about 30–35 minutes. Serve with a green salad or warm garlic bread for a complete, homey meal. For another quick creamy beef pasta idea, see this similar recipe for a different take on weeknight comfort: creamy beef pasta inspiration.
Why You’ll Love This Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners
- Fast: Ready in about 30–35 minutes from start to finish.
- One-pan friendly: Minimal pots and pans for easy cleanup.
- Balanced flavor: Tangy Rotel plus melty cream cheese and sharp cheddar.
- Crowd-pleaser: Meaty and cheesy — kids and adults both will enjoy it.
- Flexible: Swap ground turkey or chicken without changing the method.
- Make-ahead friendly: Reheats well for simple lunches or dinner leftovers.
- Pantry-friendly: Uses common dry pasta and a can of Rotel for a flavor boost.
What Is Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners?
This dish is a quick pasta dinner where cooked elbow macaroni is tossed with seasoned ground beef and a creamy tomato-chile sauce made from Rotel, cream cheese, beef broth, and shredded cheddar. It tastes creamy, mildly spicy, and savory — the cream cheese smooths the heat while the cheddar adds sharpness. The texture is silky sauce clinging to tender pasta and crumbly beef bits. It’s made on the stovetop using basic browning and simmering steps and gives strong comfort food vibes — perfect for weeknights, casual family dinners, or when you want a simple dish that still feels satisfying.
Ingredients for Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners
For the Base
- 8 oz Elbow Macaroni (Feel free to use any pasta shape you love.)
- 1 lb Ground Beef (Substitute with ground turkey or chicken for a lighter option.)
For the Sauce
- 2 tbsp Olive Oil (Can be swapped for canola oil if preferred.)
- 1 tsp Garlic Powder (Fresh minced garlic can kick it up a notch.)
- 1 tsp Onion Powder (Replace with finely diced fresh onion for extra texture.)
- 1 tsp Salt (Adjust to taste for perfect seasoning.)
- 1 tsp Pepper (Adjust to taste for perfect seasoning.)
- 1 can Diced Tomatoes with Green Chilies (Rotel) (If unavailable, use plain diced tomatoes with spices.)
- 8 oz Cream Cheese (Consider sour cream for a tangy twist.)
- 1 cup Beef Broth (Keep it vegetarian by using vegetable broth instead.)
- 1 cup Shredded Cheddar Cheese (Feel free to substitute with Monterey Jack or a dairy-free alternative.)
To Serve
- Optional: extra shredded cheese, chopped cilantro, or a squeeze of lime
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef swaps: Use ground turkey or chicken for fewer calories and less fat; adjust salt to taste.
- Cream cheese alternatives: For a lighter finish, use plain Greek yogurt or sour cream (stir in at the end over low heat to avoid curdling).
- Cheese options: Monterey Jack melts smoothly; sharp cheddar gives more bite. Dairy-free shredded cheese can work but may change texture.
- Rotel substitute: If you can’t find Rotel, use a 14.5 oz can of diced tomatoes plus 1–2 tsp chili powder and 1/4 tsp cayenne (optional) for heat.
- Broth swaps: Vegetable broth works fine if you want a non-beef base; reduce added salt if your broth is salty.
- Pasta shape: Any short pasta (penne, shells, or farfalle) will hold the sauce well.
Step-by-Step Instructions
Step 1 – Cook the pasta
- Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni according to package directions until al dente. Drain and set aside.
Visual cue: Pasta should be tender but still hold its shape; it will finish cooking a bit in the sauce.
Step 2 – Brown the ground beef
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until no pink remains and edges are lightly browned (about 6–8 minutes). Season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp pepper as it cooks. Drain excess fat if needed.
Pro cue: Browning adds flavor — don’t rush. Use a spatula to break meat into small pieces for even sauce coverage.
Step 3 – Make the sauce
- Reduce heat to medium. Add the can of diced tomatoes with green chilies (undrained) and 1 cup beef broth to the skillet with the beef. Stir to combine and bring to a low simmer. Cut 8 oz cream cheese into chunks and add to the skillet, stirring until melted and smooth.
Step 4 – Add cheese and adjust
- Stir in 1 cup shredded cheddar cheese until melted and the sauce is creamy. Taste and adjust salt and pepper as needed. If sauce is too thick, add a splash more broth; if too thin, simmer a few minutes to reduce.
Pro cue: Keep heat low once dairy is added to prevent separation; stir frequently.
Step 5 – Combine with pasta
- Add the cooked elbow macaroni to the skillet and toss until pasta is evenly coated with the sauce and beef is distributed. Warm through for 1–2 minutes. Serve hot with optional toppings like extra cheese or chopped cilantro.
Pro Tips for Success
- Salt pasta water well so the noodles are seasoned from the inside out.
- Brown meat fully for deeper flavor; don’t overcrowd the pan.
- Cut cream cheese into cubes so it melts quickly and evenly.
- Keep the heat low after adding cream cheese and cheddar to avoid grainy sauce.
- If the sauce thickens too much while cooling, stir in a splash of broth or milk when reheating.
- Use freshly shredded cheddar for the best melt and flavor — pre-shredded often contains anti-caking agents that can affect texture.
- Taste and adjust seasoning at the end — canned broth and Rotel add varying salt levels.
Flavor Variations
- OPTIONAL: Add a diced onion and 2 minced garlic cloves when browning the beef for more aromatics.
- OPTIONAL: Stir in 1/2 cup frozen corn or drained black beans for extra texture and fiber.
- OPTIONAL: Swap cheddar for Monterey Jack and add a handful of chopped pickled jalapeños for a tangy, milder melt.
- OPTIONAL: For a smoky note, add 1 tsp smoked paprika with the garlic and onion powders.
- OPTIONAL: Make it low-carb by swapping pasta for cooked cauliflower florets or a spiralized vegetable, but reduce broth slightly to keep sauce thick.
- OPTIONAL: Finish with a squeeze of lime and chopped cilantro for a brighter finish.
Serving Suggestions
- Serve with a crisp green salad tossed in a light vinaigrette to cut the richness.
- Pair with warm garlic bread or crusty rolls to soak up extra sauce.
- Top each plate with chopped cilantro or green onions for freshness.
- Offer lime wedges and extra shredded cheese at the table for customization.
- Make it a family-style skillet meal alongside roasted vegetables for a balanced plate.
- For meal prep lunches, portion into containers and add a fresh side salad when reheating.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the beef mixture and sauce, let cool, then store separately from freshly cooked pasta. Combine and warm before serving to keep pasta texture.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Keep pasta and sauce together or separate based on texture preference.
- Reheating: Reheat on the stove over low heat with a splash of broth or milk, stirring until warmed through. Microwaving works too; add a tablespoon of liquid and stir halfway through to heat evenly.
- Texture note: The pasta will absorb sauce over time and may thicken; add extra liquid when reheating to restore creaminess.
Storage and Freezing Instructions
- Freezing: Freezing fully cooked creamy pasta is not ideal because dairy can separate and change texture. If you want to freeze, freeze the beef and tomato broth mixture (without pasta or cheese) in a freezer-safe container for up to 2 months.
- To use frozen sauce: Thaw overnight in the fridge, reheat gently on the stove, then stir in fresh cream cheese and shredded cheddar, and add freshly cooked pasta.
- If you must freeze the full dish: Expect a slightly altered texture; thaw slowly in the fridge and reheat gently with added liquid, then stir vigorously to recombine.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 620 | 32 g | 55 g | 30 g | 3 g | 950 mg
Estimates vary by brands and portions.
FAQ About Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners
Q: Why is my sauce grainy after adding cheese?
A: High heat can cause dairy to separate. Reheat on low and stir constantly. Using freshly shredded cheese also helps.
Q: How can I make this less spicy?
A: Use mild diced tomatoes instead of Rotel, or drain the Rotel and rinse lightly to reduce heat.
Q: Can I use lean ground beef?
A: Yes. Leaner beef is fine; you may need a little extra oil when browning and a touch more seasoning for flavor.
Q: The dish is too thick — how do I thin it?
A: Stir in small amounts of beef broth or milk until you reach desired consistency.
Q: Can I make this vegetarian?
A: Optional: Replace ground beef with plant-based crumbles and use vegetable broth to keep flavors balanced.
Q: How do I reheat leftovers without drying them out?
A: Reheat on low with a splash of broth or milk and stir often until warmed through.
TastyInspo Notes
- Finish with a few dots of sour cream on top for creaminess and visual contrast.
- For a fresh finish, sprinkle chopped cilantro or green onions just before serving.
- If serving kids, top half the pan with extra cheese to tame the spice.
- Use a heavy skillet to brown beef evenly and keep heat consistent.
- If you want a firmer pasta texture, undercook the noodles by 1–2 minutes before tossing in the sauce.
Troubleshooting
- Bland flavor: Add a pinch more salt, a squeeze of lime, or a dash of smoked paprika to brighten the dish.
- Sauce too watery: Simmer a few minutes uncovered to reduce, or stir in a bit more shredded cheese to thicken.
- Overcooked, mushy pasta: Cook pasta to al dente and finish in the sauce for only 1–2 minutes.
- Burning on bottom: Reduce heat and stir more often; use a heavier pan to distribute heat.
- Cheese didn’t melt smoothly: Lower the heat, add a splash of broth, and stir until smooth; freshly shredded cheese melts best.
- Too spicy: Add more cream cheese or a dollop of sour cream to tame the heat.
Final Thoughts
This creamy Rotel pasta with ground beef is simple, fast, and deeply satisfying — a reliable choice for busy nights when you want something warm and comforting. With easy swaps and straightforward steps, it’s adaptable to taste and pantry items, making it a weeknight go-to that you can make your own. For another take on a creamy beef pasta that inspired this dish, check out this helpful guide: Rotel Pasta With Ground Beef – The Dinner Bite.
Creamy Rotel Pasta with Ground Beef
Ingredients
For the Base
- 8 oz Elbow Macaroni Feel free to use any pasta shape you love.
- 1 lb Ground Beef Substitute with ground turkey or chicken for a lighter option.
For the Sauce
- 2 tbsp Olive Oil Can be swapped for canola oil if preferred.
- 1 tsp Garlic Powder Fresh minced garlic can kick it up a notch.
- 1 tsp Onion Powder Replace with finely diced fresh onion for extra texture.
- 1 tsp Salt Adjust to taste for perfect seasoning.
- 1 tsp Pepper Adjust to taste for perfect seasoning.
- 1 can Diced Tomatoes with Green Chilies (Rotel) If unavailable, use plain diced tomatoes with spices.
- 8 oz Cream Cheese Consider sour cream for a tangy twist.
- 1 cup Beef Broth Keep it vegetarian by using vegetable broth instead.
- 1 cup Shredded Cheddar Cheese Feel free to substitute with Monterey Jack or a dairy-free alternative.
To Serve
- Optional: extra shredded cheese, chopped cilantro, or a squeeze of lime
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni according to package directions until al dente. Drain and set aside.
Brown the ground beef
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until no pink remains and edges are lightly browned (about 6–8 minutes). Season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp pepper as it cooks. Drain excess fat if needed.
Make the sauce
- Reduce heat to medium. Add the can of diced tomatoes with green chilies (undrained) and 1 cup beef broth to the skillet with the beef. Stir to combine and bring to a low simmer. Cut 8 oz cream cheese into chunks and add to the skillet, stirring until melted and smooth.
Add cheese and adjust
- Stir in 1 cup shredded cheddar cheese until melted and the sauce is creamy. Taste and adjust salt and pepper as needed. If sauce is too thick, add a splash more broth; if too thin, simmer a few minutes to reduce.
Combine with pasta
- Add the cooked elbow macaroni to the skillet and toss until pasta is evenly coated with the sauce and beef is distributed. Warm through for 1–2 minutes. Serve hot with optional toppings like extra cheese or chopped cilantro.
