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Rotel Pasta Fiesta

Rotel pasta fiesta is a cheesy Tex-Mex pasta with rotini coated in a creamy, Rotel-spiked sauce. Ground beef, corn, and black beans cling to every spiral, finished with melted cheddar and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta
  • 1 lb rotini pasta
Ground beef and aromatics
  • 1 lb ground beef
  • 1 onion
  • 3 garlic cloves
  • 1 packet taco seasoning
Rotel and vegetables
  • 10 oz Rotel tomatoes with green chiles
  • 15 oz black beans drained
  • 1 cup frozen corn thawed
  • 1 cup beef broth
Creamy cheddar sauce
  • 1 cup heavy cream
  • 2 cup cheddar cheese shredded
  • 0.25 salt to taste
Garnish
  • 1 fresh cilantro for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook the rotini in boiling water until al dente, then reserve 1/2 cup pasta water, drain, and set aside.
  2. Set the drained pasta aside so it stays hot for tossing later.
Brown the beef and build the base
  1. Brown the ground beef with the diced onion over medium-high heat, drain the fat, then add the minced garlic and taco seasoning and cook for 1 minute.
  2. Keep the mixture moving so the seasoning blooms briefly before adding liquids.
Simmer with Rotel, beans, and corn
  1. Add the Rotel tomatoes with green chiles, black beans, corn, and beef broth, then simmer for 5 minutes.
  2. Let the sauce reduce slightly so it thickens and clings to the pasta.
Make it creamy and cheesy
  1. Stir in the heavy cream and bring the mixture to a simmer.
  2. Stir in the shredded cheddar until fully melted and smooth.
Toss and serve
  1. Toss the pasta with the sauce, adding reserved pasta water as needed to thin.
  2. Serve topped with fresh cilantro and extra cheddar for a vivid, melty finish.

Notes

Pro tip: reserve pasta water and add it gradually so the sauce turns silky and coats every spiral without getting watery. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and keep cheddar at 1 cup for a reduced-fat version while maintaining the cheesy pull.