Creamy Rotel Pasta Fiesta
A quick and cheesy Tex-Mex pasta dish that's hearty and satisfying, perfect for weeknight dinners and potlucks.
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.
Notes
Cutting the Velveeta into cubes helps it melt evenly. For shredded cheddar, warm with 1/2 to 3/4 cup heavy cream instead of milk to prevent graininess. Best served with a green salad, cornbread, or garlic bread.