The Ultimate Rotel Pasta Fiesta A Creamy Tex-Mex Dinner Guide
Creamy, zesty, and comforting Rotel Pasta Fiesta is a quick Tex-Mex dinner that combines tender pasta with rich tomato-chile sauce and seasoned meat—all in under 30 minutes.
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 Colander
Ingredients
Main ingredients
- 12 oz rigatoni or penne pasta dry
- 1 lb ground beef or ground turkey fresh
- 1 tablespoon olive oil for cooking
- 1 can (10 oz) Rotel diced tomatoes with green chilies do not drain
- 1 cup heavy cream or half-and-half room temperature
- 1 cup shredded cheddar or Mexican blend cheese freshly shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt or to taste
- ⅛ teaspoon black pepper freshly ground if possible
- parsley optional, chopped for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni or penne pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground meat and brown until fully cooked. Drain excess fat if needed.
- Add garlic powder, onion powder, salt, and black pepper. Stir and cook 1 minute until fragrant.
- Pour in undrained Rotel tomatoes and simmer 5 minutes to blend flavors.
- Reduce heat to low. Slowly pour in heavy cream or half-and-half and stir until creamy.
- Stir in shredded cheese gradually until fully melted and sauce is smooth.
- Add the cooked pasta and toss gently to coat every piece evenly.
- Serve hot, garnished with chopped parsley or extra cheese if desired.
Notes
Store leftovers up to 3 days in the fridge. Reheat with a splash of cream to revive the sauce. Freezes well in airtight containers for extended use.