Creamy, slightly spicy, and deeply satisfying, this Creamy Rotel Pasta with Ground Beef delivers bold tomato and green chili flavor wrapped in a rich, cheesy sauce. The texture is silky from cream cheese and cheddar, with hearty bites of ground beef and tender elbow macaroni. It’s simple to make in one skillet after you cook the pasta, which keeps cleanup quick and makes it perfect for busy weeknights. Serve it with a fresh green salad or warm garlic bread for a full meal, or top with extra shredded cheese and cilantro for a bright finish. For another cozy version and serving ideas, see this cozy weeknight version.
Why You’ll Love This Creamy Rotel Pasta with Ground Beef
- Ready in about 30 minutes—fast weeknight dinner that feels special.
- Bold, zesty flavor from diced tomatoes with green chilies (Rotel) balanced by creamy cheese.
- Simple pantry ingredients and easy prep—no fancy tools.
- One skillet sauce keeps cleanup minimal once pasta is cooked.
- Flexible: add more broth for saucier pasta or extra cheddar for a thicker, cheesy dish.
- Kid-friendly with a mild kick; adults can add cilantro or lime for brightness.
- Makes great leftovers and reheats well for quick lunches.
What Is Creamy Rotel Pasta with Ground Beef?
Creamy Rotel Pasta with Ground Beef is a comforting pasta dish where cooked elbow macaroni meets a savory beef-and-tomato sauce enriched with cream cheese and melted cheddar. The diced tomatoes with green chilies bring a mild heat and bright tomato notes. Cream cheese gives the sauce a smooth, silky texture while cheddar adds sharp, melty flavor. The cooking method is simple: boil the pasta, brown the ground beef with basic seasonings, simmer with tomatoes and beef broth, then stir in cream cheese and shredded cheddar to make a creamy sauce before tossing in the pasta. It feels like classic comfort food—perfect for busy weeknights, cozy dinners, or potlucks.
Ingredients for Creamy Rotel Pasta with Ground Beef
For the Base
- 8 oz Elbow Macaroni
- 1 lb Ground Beef
For Cooking & Seasoning
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
For the Sauce
- 1 can Diced Tomatoes with Green Chilies (Rotel)
- 8 oz Cream Cheese (cut into chunks)
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
To Serve (Optional)
- Extra shredded cheese
- Chopped cilantro
- A squeeze of lime
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use 90/10 or 85/15 depending on desired fat and flavor. For a leaner dish, use ground turkey or chicken and add a touch more broth for moisture.
- Elbow macaroni: Any short pasta (penne, shells, or rotini) works if you prefer a different shape. Cooking time may vary.
- Cream cheese: Full-fat gives the creamiest texture; low-fat works but the sauce will be slightly less silky. Soften cream cheese first for faster melting.
- Shredded cheddar: Mild or sharp cheddar both work. Pre-shredded cheese often contains anti-caking agents that can slightly affect melt; freshly shredded is best.
- Beef broth: Use low-sodium broth to control salt. If you only have bouillon, dissolve to taste.
- Diced tomatoes with green chilies: This is the main flavor driver. For less heat, use drained diced tomatoes plus a small spoon of canned green chiles or mild salsa.
- Olive oil: Can be swapped for vegetable oil or a light butter if you prefer.
Step-by-Step Instructions
Step 1 – Cook the pasta
Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook according to package directions until al dente. Drain and set aside.
Visual cue: Pasta should be tender but still slightly firm in the center when bitten.
Step 2 – Brown the beef
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook until no pink remains, breaking it apart with a spoon. Season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp pepper. Drain excess fat if needed.
Pro cue: Cook until the beef just loses its pink color—over-browning can dry the meat.
Step 3 – Add tomatoes and broth
Reduce heat to medium-low and add 1 can diced tomatoes with green chilies and 1 cup beef broth to the skillet. Stir to combine and bring to a low simmer. Let it cook 3–5 minutes to blend flavors.
Visual cue: Small bubbles should appear around the edges and the sauce will look slightly reduced.
Step 4 – Melt in cream cheese
Cut 8 oz cream cheese into chunks and add to the skillet. Stir continuously until the cream cheese melts and the sauce is smooth. Keep the heat low to prevent separation.
Pro cue: If the cream cheese clumps, lower the heat and stir more; small lumps will melt with a minute of stirring.
Step 5 – Stir in cheddar
Stir in 1 cup shredded cheddar cheese until melted and combined. Taste and adjust salt and pepper if needed. If the sauce is too thick, thin with a splash more beef broth. If too thin, simmer briefly or add more shredded cheese.
Visual cue: Sauce should coat the back of a spoon and be glossy.
Step 6 – Combine with pasta and serve
Add cooked macaroni to the skillet and toss until evenly coated with the sauce. Serve hot with optional extra shredded cheese, chopped cilantro, or a squeeze of lime.
Pro cue: Toss gently to avoid mashing the pasta; serve immediately for the creamiest texture.
Pro Tips for Success
- Prep ingredients first: cut the cream cheese into chunks and measure shredded cheddar so they melt evenly.
- Soften cream cheese at room temperature for 15–20 minutes to speed melting and avoid lumps.
- Don’t overcook the pasta; al dente holds up better when mixed with sauce and reheats well.
- Use low heat when melting dairy to prevent separating or grainy sauce.
- If sauce separates, whisk in a tablespoon of cold milk or broth off the heat to bring it back together.
- Taste for salt after adding cheddar—cheese and broth can add more sodium.
- For smoother texture, shred your own cheddar from a block rather than using pre-shredded.
- If the skillet is too small to toss the pasta, combine in the pasta pot over low heat to mix evenly.
Flavor Variations
- Optional: Spicy Kick — add a pinch of cayenne or a chopped jalapeño when browning the beef.
- Optional: Smoky Cheddar — swap half the cheddar for smoked cheddar for a deeper, smoky profile.
- Optional: Veggie Boost — stir in a cup of frozen corn or diced bell pepper with the tomatoes and broth.
- Optional: Mexican Twist — add 1 tsp ground cumin and a squeeze of lime at the end for taco-like flavors.
- Optional: Creamier Version — stir in 1/4 cup sour cream or heavy cream after the cheddar for extra richness.
- Optional: Protein Swap — use cooked shredded chicken or crumbled chorizo (if you want pork substitute, note chorizo is pork-based and not in the original recipe) — keep this optional and adjust seasoning.
Serving Suggestions
- Pair with a crisp green salad dressed in lime vinaigrette to cut through the richness.
- Serve alongside warm garlic bread or crusty rolls to sop up extra sauce.
- Top with extra shredded cheese and a sprinkle of cilantro for color and freshness.
- Offer lime wedges on the side for guests who like a bright finish.
- Serve in shallow bowls to showcase sauce and make it easy to reheat leftovers.
- Bring to potlucks in a covered baking dish; keep warm in a low oven and stir before serving.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the pasta and sauce separately, then combine and refrigerate for up to 24 hours before baking or reheating. Keep sauce in an airtight container and pasta in a separate container to avoid softening.
- Storage duration: Store leftovers in the refrigerator for up to 3–4 days in a sealed container.
- Reheating best practices: Reheat gently on the stovetop over low heat with a splash of beef broth or milk to loosen the sauce and bring back creaminess. Microwave reheating works—stir every 30–45 seconds and add a small splash of liquid.
- Texture changes: Creamy sauces can thicken in the fridge. Thin with broth or milk when reheating to restore the original texture.
Storage and Freezing Instructions
- Freezing: This dish can be frozen, but dairy sauces sometimes separate after freezing and thawing. If you plan to freeze, store the sauce and pasta separately for best results.
- To freeze: Cool completely, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If freezing the combined dish, expect slight texture changes; restore creaminess by reheating gently and whisking in a small amount of broth or fresh cream cheese.
- If you prefer not to freeze, keep for 3–4 days in the fridge and reheat as needed.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 620 | 32g | 48g | 32g | 2g | 950mg
Estimates vary by brands and portions.
FAQ About Creamy Rotel Pasta with Ground Beef
Q: My sauce is too thick—how do I thin it?
A: Stir in a few tablespoons of beef broth or milk while heating until you reach the desired consistency.
Q: The sauce looks grainy after adding cheese—what happened?
A: Likely overheated. Lower the heat and stir in a splash of cold broth or milk to smooth it out.
Q: Can I make this without cream cheese?
A: You can use extra cheddar and a splash of heavy cream, but cream cheese gives the signature silky texture.
Q: How do I reduce the salt?
A: Use low-sodium beef broth and reduce added salt; taste after adding cheddar before seasoning more.
Q: Can I use a different pasta shape?
A: Yes—penne, rotini, or shells work well. Adjust cooking time per package directions.
Q: How to keep pasta from getting mushy when storing?
A: Store sauce and pasta separately if possible. If combined, slightly undercook the pasta (1–2 minutes less) so it holds up when reheated.
Notes
- For best melt and flavor, shred your own cheddar from a block.
- Let the dish rest 2–3 minutes off heat before serving to let the sauce thicken slightly.
- A small squeeze of lime brightens the dish without changing the core flavor—try a little at the table.
- If you like herbs, a sprinkle of chopped cilantro at the end adds freshness and color.
- Use a wide skillet to make tossing pasta and sauce easier and more even.
Troubleshooting
- Bland flavor: Taste and add a pinch more salt, a grind of black pepper, or a squeeze of lime to lift flavors.
- Sauce too watery: Simmer a few minutes to reduce, or add a handful more shredded cheddar and stir until melted.
- Sauce too thick: Stir in 1–2 tbsp beef broth or milk at a time until it loosens.
- Beef burned or sticking: Cook beef over medium-high but reduce heat if sticking; deglaze the pan with a splash of broth and scrape browned bits.
- Lumpy cream cheese: Remove from heat and stir vigorously; small lumps usually melt away in a minute or two. If not, whisk in a tablespoon of warm broth.
Final Thoughts
This Creamy Rotel Pasta with Ground Beef is a simple, bold, and comforting meal that comes together quickly with pantry staples and minimal fuss. It strikes a good balance between cheesy comfort and zesty tomato-chili brightness, making it a weeknight winner that also reheats well for lunches.
Conclusion
For a tested recipe and extra tips, check out Creamy Rotel Pasta with Ground Beef – CookWithCi.