Can I make Rotel Pasta Fiesta ahead of time?

Yes, this dish is ideal for prepping in advance. Simply cook as directed, allow it to cool, and store it in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet over low heat with a splash of milk or cream to revive the sauce.

Is there a way to make this dish less spicy for kids or spice-sensitive eaters?

Absolutely. Use mild Rotel tomatoes and skip or reduce the spicy seasoning blends. Adding extra cheese or a bit of sour cream can also tone down the heat.

Can I freeze Rotel Pasta Fiesta?

Yes, this pasta freezes well. Place it in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Rotel Pasta Fiesta - Superb Recipe

Name: Rotel Pasta Fiesta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground chuck; 1 medium onion, chopped; 2 bell peppers, diced (mix red and green for color); 8 oz pasta noodles (rotini preferred); 10 oz can Rotel tomatoes (mild or hot); 8 oz Velveeta cheese, cubed; 4 oz Blanco Velveeta cheese, cubed; 1 cup shredded cheese (cheddar or Monterey Jack); 1 cup heavy whipping cream; 1 tsp seasoned salt; 1 tsp lemon pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp taco seasoning; 1 tsp Slap Ya Mama seasoning; 1 tsp Accent (optional)

Description

Rotel Pasta Fiesta is a bold and cheesy Tex-Mex comfort meal, perfect for busy weeknights. Made with creamy Velveeta, zesty Rotel tomatoes, and colorful bell peppers, this one-skillet pasta dish is loaded with flavor and beginner-friendly, making it a crowd-pleaser for any occasion.

Ingredients

Scale

1 lb ground chuck
1 medium onion, chopped
2 bell peppers, diced (mix red and green for color)
8 oz pasta noodles (rotini preferred)
10 oz can Rotel tomatoes (mild or hot)
8 oz Velveeta cheese, cubed
4 oz Blanco Velveeta cheese, cubed
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup heavy whipping cream
1 tsp seasoned salt
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp taco seasoning
1 tsp Slap Ya Mama seasoning
1 tsp Accent (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside to prevent overcooking when added to the sauce.
Brown the Meat: In a large skillet over medium heat, cook the ground chuck until no pink remains. Drain any excess grease to keep the dish from becoming too oily.
Sauté the Vegetables: Add the chopped onion and diced bell peppers to the skillet with the browned meat. Sauté until the veggies are tender and fragrant, about 5–7 minutes.
Add Tomatoes and Seasoning: Stir in the Rotel tomatoes along with all the seasonings. Let the mixture simmer for 5 minutes to allow the flavors to blend.
Melt the Cheese: Reduce the heat to low and add both types of Velveeta cheese. Stir frequently until everything is melted and the sauce becomes smooth and creamy.
Incorporate the Cream and Pasta: Pour in the heavy whipping cream, stirring to combine. Then add the cooked pasta to the skillet, tossing gently to coat all the noodles evenly.
Finish with Shredded Cheese: Sprinkle the shredded cheese over the pasta mixture, cover the skillet with a lid, and let it sit on low heat until the cheese is fully melted and gooey.

Notes

Use mild Rotel if you’re cooking for kids or spice-sensitive guests.
If your sauce is too thick, add a splash of reserved pasta water or milk to loosen it.
Want extra protein? Add a can of drained black beans or cooked chicken.
For a fun variation, top with crushed tortilla chips or fresh avocado before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One-Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1/6 of recipe
Calories: 690 kcal
Sugar: 6 g
Sodium: 1080 mg
Fat: 43 g
Saturated Fat: 20 g
Unsaturated Fat: 19 g
Trans Fat: 1g
Carbohydrates: 39 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 120 mg