Creamy Rotel Pasta Fiesta is a weeknight hero: cheesy, saucy, and loud with Tex‑Mex flavors that kids and adults both dig into. It combines penne with browned beef and sausage, bell peppers, Velveeta and undrained Rotel for an easy, one‑pot comfort meal that comes together in about 30–40 minutes. If you like bold, meaty flavors and quick crowd‑pleasers, you might also enjoy this savory alternative for parties and snacking: beef and pepperoni snack.
Why you’ll love this dish
This pasta hits several home-run reasons to cook it: it’s fast, forgiving, and wildly satisfying. The Velveeta melts into a silky sauce that tames the acidity of the Rotel tomatoes, while the dual proteins keep every bite hearty. It’s the sort of meal you make when you want comfort without fuss.
"A quick, creamy crowd-pleaser that tastes like a celebration in a skillet." — family dinner favorite
Perfect occasions:
- Weeknight dinners when time is short.
- Potlucks or casual dinner parties—everybody loves cheesy pasta.
- Meal prep: makes great leftovers for lunches.
How this recipe comes together
Start by boiling the pasta until just shy of al dente. While it cooks, brown the ground beef and sausage with onion and peppers, seasoning simply with onion and garlic powders. Drain excess fat, then stir in the undrained can of Rotel. Cube the Velveeta and melt it into warm milk with the tomato mixture to form a glossy, creamy sauce. Toss the pasta in the sauce, adjust seasoning, and serve immediately.
This overview prepares you to multitask: pasta on the stove, sauce building in the skillet.
What you’ll need
- 8 oz penne pasta (substitute rigatoni or ziti)
- 1 lb ground beef (ground turkey works to lighten it)
- 1 lb ground sausage (Italian sausage for more spice; omit for milder)
- 1 medium yellow onion, diced (use shallots if you prefer)
- 1 medium red bell pepper, diced (green bell gives a sharper bite)
- 1 medium yellow bell pepper, diced (or any color mix)
- 1 can Rotel tomatoes, undrained (regular diced tomatoes in a pinch)
- 16 oz Velveeta cheese, cubed (or substitute shredded sharp cheddar + heavy cream)
- 1 cup milk (almond or oat milk for dairy-free versions)
- 1 tsp onion powder (optional if using fresh onion)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced and sautéed)
Notes: Cutting the Velveeta into cubes helps it melt evenly. If you use shredded cheddar, gently warm with 1/2 cup to 3/4 cup heavy cream instead of milk to prevent graininess.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until just under al dente (about 1–2 minutes less than stated). Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and sausage. Break into pieces and brown for 5–7 minutes.
- Add the diced onion and both bell peppers to the skillet. Cook until softened, about 4 minutes. If using fresh garlic, add it during the last 30–45 seconds.
- Drain excess fat from the skillet, leaving a tablespoon for flavor if desired. Return skillet to medium heat.
- Stir in the undrained Rotel tomatoes, onion powder, and garlic powder. Simmer 2–3 minutes to marry flavors.
- Lower heat to medium-low. Add the cubed Velveeta and pour in the milk. Stir continuously until the cheese fully melts and the sauce becomes smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Toss the drained pasta into the skillet. Stir until every piece is coated. Taste and season with salt and black pepper as needed.
- Serve hot. Garnish with chopped cilantro or sliced green onions if you like.
Timing tip: While the pasta cooks, you’ll have plenty of time to brown the meats and sauté the veggies—multitasking keeps the total time low.
Best ways to enjoy it
Serve this pasta straight from the skillet for a casual family meal. It pairs well with:
- A crisp green salad for brightness.
- Cornbread or garlic bread to sop up extra sauce.
- Pickled jalapeños or hot sauce on the side for spice lovers.
For a contrast of flavors at brunch or a weekend potluck, try serving it with warm, cinnamon-scented pancakes like cinnamon swirl pancakes for a sweet-and-savory toggle between bites.
Storage and reheating tips
Refrigeration: Cool the pasta to room temperature (no more than two hours at room temp). Store in an airtight container for 3–4 days.
Freezing: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the sauce texture can slightly change after freezing—reheat gently and stir in a splash of milk or cream to restore creaminess.
Reheating:
- Stovetop: Warm in a skillet over low heat with a splash of milk or water, stirring until heated through.
- Microwave: Heat in 1-minute bursts, stirring between intervals and adding a small splash of milk to keep it creamy.
Food safety: Reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Brown in batches: If your skillet is crowded, brown meat in two batches to develop better caramelization.
- Control spice: Rotel adds heat; choose mild or original versions depending on your family.
- Texture trick: Cook pasta just shy of al dente—carryover heat will finish it in the sauce without going mushy.
- Make it silkier: Stir in 1–2 tablespoons of butter at the end for extra gloss and mouthfeel.
- Swap Velveeta: If using real cheddar, keep the heat low and use cream to prevent separation. Add cheddar off the heat and stir until smooth.
Creative twists
- Vegetarian: Replace meats with a can of drained black beans and 1 cup corn. Sauté diced zucchini for body.
- Southwest kick: Add a teaspoon of smoked paprika and a chopped chipotle pepper in adobo for smoky heat.
- Lighter protein: Use 1.5 lbs ground turkey and 1/2 lb sausage, or skip the sausage entirely.
- Baked version: After combining pasta and sauce, top with shredded cheddar and bake at 375°F for 15–20 minutes until bubbly.
- Topping ideas: Crumbled tortilla chips, pickled red onions, or a squeeze of lime signal Tex‑Mex flair.
Common questions
Q: How long does this take from start to table?
A: Active time is about 15–20 minutes; total time including simmering and multitasking is roughly 30–40 minutes.
Q: Can I make this ahead for a party?
A: Yes. Prepare the sauce and cook the pasta slightly under al dente. Combine and keep warm in a low oven (250°F) covered for up to 45 minutes, stirring occasionally. For longer holds, refrigerate and reheat before serving.
Q: Can I swap Velveeta for other cheeses?
A: You can. Velveeta gives a reliably smooth sauce; use sharp cheddar with heavy cream for a more natural flavor. Avoid very low-moisture cheeses without added cream—they can become grainy.
Q: Is this safe to freeze?
A: Yes—freeze in single portions up to 2 months. Expect a minor texture change; reheat gently and add a splash of milk to refresh the sauce.
Q: My sauce is too thick or too thin—how do I fix it?
A: Thin it with reserved pasta water or additional milk. If too thin, simmer a few minutes to reduce, or add a handful of cheese to thicken.
If you want recipe ideas that echo this crowd-pleasing, hands-off vibe, try the linked snacks and breakfast options above for more inspiration.
Creamy Rotel Pasta Fiesta
Ingredients
Pasta and Dairy
- 8 oz penne pasta Substitute rigatoni or ziti if preferred.
- 16 oz Velveeta cheese, cubed Can substitute with shredded sharp cheddar and heavy cream.
- 1 cup milk Almond or oat milk for dairy-free versions.
Meats
- 1 lb ground beef Ground turkey can be used to lighten the dish.
- 1 lb ground sausage Italian sausage for more spice; omit for milder.
Vegetables
- 1 medium yellow onion, diced Shallots can be used instead.
- 1 medium red bell pepper, diced Green bell gives a sharper bite.
- 1 medium yellow bell pepper, diced Any color mix can be used.
- 1 can Rotel tomatoes, undrained Regular diced tomatoes in a pinch.
Seasonings
- 1 tsp onion powder Optional if using fresh onion.
- 1 tsp garlic powder Or 2 cloves fresh garlic, minced and sautéed.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the penne according to package directions until just under al dente, about 1–2 minutes less than stated. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium-high heat, add the ground beef and sausage. Break into pieces and brown for 5–7 minutes.
- Add the diced onion and both bell peppers to the skillet and cook until softened, for about 4 minutes. If using fresh garlic, add it during the last 30–45 seconds.
- Drain excess fat from the skillet, leaving a tablespoon for flavor if desired, and return skillet to medium heat.
Cooking
- Stir in the undrained Rotel tomatoes, onion powder, and garlic powder. Simmer for 2–3 minutes to marry flavors.
- Lower heat to medium-low. Add the cubed Velveeta and pour in the milk. Stir continuously until the cheese fully melts and the sauce becomes smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Toss the drained pasta into the skillet and stir until every piece is coated. Taste and season with salt and black pepper as needed.
Serving
- Serve hot, garnished with chopped cilantro or sliced green onions if desired.