Cheesy Rotel Pasta Fiesta: Quick & Zesty Skillet Meal (Print Version)

Whip up a vibrant Cheesy Rotel Pasta Fiesta! This zesty, creamy skillet meal is packed with Tex-Mex flavor and comes together fast for weeknight wins.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Meat

# Ingredients:

→ Rotel Pasta Fiesta Base

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 preferred)
03 - 1 small onion, diced
04 - 3 cloves garlic, minced
05 - 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
06 - 3 cups chicken broth
07 - 8 oz small pasta shells (or elbow macaroni)

→ Creamy Goodness

08 - 4 oz cream cheese, softened
09 - 1 cup shredded cheddar cheese (plus more for topping)

→ Flavor Boosters

10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and freshly ground black pepper to taste

→ Fresh Finishing Touches

14 - 1/4 cup fresh cilantro, chopped (optional)
15 - Sour cream, for serving (optional)

# Instructions:

01 - First things first, grab your biggest skillet or a Dutch oven – you want room for all this deliciousness. Brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. You'll hear that satisfying sizzle and the kitchen will start smelling amazing, honestly. Once it's all nicely browned, drain off any excess fat. This is where I learned my lesson from that first greasy batch, so don't skip it! Toss in your diced onion and cook until it's softened and a bit translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until fragrant – you don't want it to burn, or it gets bitter, yuck!
02 - Now for the flavor boosters! Stir in the chili powder, cumin, and smoked paprika with the beef and onions. Let them cook for about a minute, stirring constantly. You'll start to smell those warm, earthy spices really bloom, which is just lovely. This step is crucial for developing the depth of flavor in your Cheesy Rotel Pasta Fiesta. Next, pour in the undrained can of Rotel – yes, undrained! All that juicy goodness adds so much to the sauce. Give it a good stir, scraping up any browned bits from the bottom of the pan. That's where all the good flavor lives, hon.
03 - Reduce the heat to medium-low, then drop in the cream cheese. Let it sit for a minute or two to soften, then stir, stir, stir until it's completely melted and smooth into the sauce. This might take a few minutes, so be patient! It transforms the sauce into this rich, velvety dream. Pour in the chicken broth and bring the mixture to a gentle simmer. Season with salt and black pepper to taste. Remember, you can always add more, but you can't take it away! I always taste it here to make sure it's just right.
04 - It's pasta time! Add your dry pasta shells directly into the simmering sauce. Stir everything really well to make sure the pasta is fully submerged in the liquid. Cover the skillet and let it simmer for about 10-12 minutes, or until the pasta is al dente. Now, this is where I always forget to stir occasionally, and then some of the pasta sticks to the bottom. Oops! So, give it a stir every couple of minutes to prevent sticking and ensure even cooking. You'll see the sauce thickening up beautifully as the pasta absorbs the liquid.
05 - Once the pasta is cooked through and most of the liquid has been absorbed, turn off the heat. Sprinkle that generous amount of shredded cheddar cheese all over the top of your Cheesy Rotel Pasta Fiesta. Cover the skillet again for about 5 minutes, or until the cheese is gloriously melted and bubbly. The steam trapped inside does all the work for you, creating this gooey, irresistible layer of cheesy goodness. Sometimes I peek a little early, I can't help it! The aroma is just too tempting.
06 - Uncover your masterpiece! Give everything a final gentle stir to incorporate that melted cheese throughout the dish. You'll see strings of cheese pulling up, oh my! Ladle generous portions into bowls. If you're feeling fancy, or just want that extra pop of freshness, sprinkle with some fresh cilantro. A dollop of sour cream on top? Yes please! This Cheesy Rotel Pasta Fiesta is best served warm, right out of the skillet, when it’s at its creamiest and most comforting. Enjoy every zesty, cheesy bite!

# Notes:

01 - Don't rinse your pasta! The starch helps the sauce cling better; I used to do it, then realized how much flavor I was losing.
02 - This dish is even better the next day, honestly. Just add a splash of broth when reheating to keep it creamy.
03 - Ground turkey works wonderfully if you want a lighter version. I've tried it, and while it's not beef, it's pretty darn good!
04 - A dollop of cool sour cream and a sprinkle of fresh cilantro really brightens up each bowl.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 38g

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