One Skillet Rotel Pasta with Ground Beef
This one skillet Rotel pasta with ground beef is the kind of supper that saves a busy weeknight on the farm. The penne cooks right in the sauce with the beef, tomatoes, and green chilies, so there’s no big pot of boiling water and no colander to wash. Stir in cream cheese, whole milk, and a couple handfuls of sharp cheddar, and you’ve got a creamy, cheesy dinner on the table in about 35 minutes.
Around here, the days run long, I want dinner that fills everyone up and leaves me one pan to scrub. This creamy Rotel pasta does exactly that, and it’s become a regular on our table.
Why You’ll Love This Rotel Pasta
- One skillet, start to finish. The pasta cooks in the broth and Rotel, so cleanup is one pan and a spoon.
- No cornstarch needed. The starch from the penne thickens the sauce naturally as it simmers.
- Pantry-friendly. Dried minced onion and dried minced garlic mean no chopping and no tears.
- Big flavor. Chili powder, paprika, cumin, and Worcestershire give every bite a smoky, savory kick.
- Family approved. It tastes like a homemade cheeseburger pasta with a little Tex-Mex attitude.
What Is Rotel Pasta?
Rotel pasta is a creamy, cheesy pasta dish made with Rotel, the canned diced tomatoes with green chilies that so many of us keep in the pantry. Most versions pair it with ground beef, a cheese sauce, and a short pasta like penne, rotini, or shells.
My version is a true one pot Rotel pasta. Instead of boiling the noodles separately, you simmer them right in the seasoned beef, broth, and tomatoes. The sauce gets its creaminess from cream cheese and whole milk, then finishes with freshly grated cheddar. No boxed cheese product, no canned soup, just real ingredients.
If you love easy ground beef suppers like this, my Southwest Skillet with Ground Beef is another family favorite.
Ingredients for Rotel Pasta with Ground Beef
Full measurements are in the printable recipe card below.
- Lean ground beef – It browns right in the dry skillet, and lean beef means you usually don’t need to drain it.
- Dried minced onion and dried minced garlic – Pantry staples that save chopping. One tablespoon of dried minced onion equals about one small onion.
- Spices – Chili powder, paprika, and ground cumin for that warm, smoky Tex-Mex flavor.
- Beef broth – Four cups, since the pasta cooks right in it.
- Rotel – Two 10-ounce cans of diced tomatoes with green chilies, juices and all. Use original for mild heat or hot if you like it spicy.
- Worcestershire sauce – Adds deep, savory flavor.
- Penne pasta – One pound, uncooked. Rotini or medium shells work too.
- Cream cheese – A full 8-ounce block makes the sauce rich and silky.
- Whole milk – Three-quarters of a cup loosens the sauce without needing heavy cream.
- Sharp cheddar cheese – Grate it fresh from the block. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
- Toppings – Fresh cilantro and sliced jalapeños, if you like.
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Kitchen Essentials: deep skillet or sauté pan
How to Make One Skillet Rotel Pasta
- Brown the beef. Add the ground beef to a large, deep skillet over medium-high heat. Cook, breaking it up, until no longer pink, about 7 minutes. Ground beef should reach 160°F, per the USDA safe temperature chart.
- Bloom the seasonings. Stir in the dried minced onion, dried minced garlic, chili powder, paprika, and cumin. Cook for 30 seconds, just until fragrant. Dried onion and garlic scorch quickly, so stay close.
- Add the liquids. Pour in the beef broth, both cans of Rotel with their juices, Worcestershire sauce, salt, and pepper. Scrape up the browned bits on the bottom of the pan and bring it to a boil.
- Cook the pasta in the sauce. Stir in the uncooked penne and push it down under the liquid. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is al dente and most of the liquid is absorbed.
- Make it creamy. Turn the heat to low. Stir in the cubed cream cheese until it melts, then stir in the whole milk. Keep it at a gentle bubble at most.
- Add the cheese. Remove the skillet from the heat and stir in the cheddar until melted. Let the Rotel pasta rest for 5 minutes so the sauce can thicken, then serve with cilantro and jalapeños.
Tips for the Best Creamy Rotel Pasta
- Use a big, deep skillet. A pound of pasta plus liquid fills a 12-inch pan close to the rim. A deep 12-inch skillet or a 5-quart sauté pan is ideal.
- Stir while it simmers. Pasta cooked in sauce likes to stick to the bottom. A quick stir every 3 to 4 minutes keeps it moving.
- Add a splash if it gets dry. Every stove simmers a little differently. If the liquid is gone before the penne is tender, add a little more broth.
- Keep the heat low after the dairy goes in. Rotel is acidic, and milk can curdle if it boils hard. Melting the cream cheese first helps the sauce stay smooth.
- Soften the cream cheese. Let it sit on the counter while the beef browns so it melts without lumps.
- Salt at the end. The broth, Rotel, and cheese all bring salt, so taste before adding more.
- Let it rest. Five minutes off the heat is when the sauce turns thick and glossy.
Variations
- Make it spicy. Use hot rotel, swap half the cheddar for pepper jack, or add a pinch of cayenne with the spices.
- Swap the protein. Ground turkey, ground chicken, or ground sausage all work. Cook ground poultry to 165°F.
- Change the pasta. Rotini, cavatappi, or medium shells cook in about the same time as penne.
- Add vegetables. Stir in a cup of frozen corn with the pasta, or sauté a diced bell pepper with the beef.
- Taco-style. Top each bowl with sour cream, diced avocado, and crushed tortilla chips.
What to Serve with Rotel Pasta
This one skillet rotel pasta with ground beef is a full meal on its own, but a simple green salad or roasted broccoli rounds it out. For a true country supper, serve it with a wedge of my Old Fashioned Cast Iron Skillet Cornbread.
How to Store and Reheat Rotel Pasta
- Refrigerator: Store leftover rotel pasta with ground beef in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over low heat with a splash of milk or broth, stirring until creamy again. In the microwave, heat in 1-minute bursts and stir between each.
- Freezer: I don’t recommend freezing. Cream-based sauces tend to turn grainy once thawed.
More One Skillet Meals to Try
If you love a dinner that only dirties one pan, these one skillet recipes are on repeat at our house:
- Southwest Skillet with Ground Beef
- Chili Mac Without Beans
- Old Fashioned Shepherd’s Pie Skillet
- Easy Chicken and Wild Rice Skillet
- One Crust Chicken Pot Pie Baked in a Skillet
- Cast Iron Skillet Pork Chops with Creamy Sauce
Looking for even more ideas? Browse my roundup of 15+ Ground Beef Skillet Recipes for Easy Weeknight Dinners.
Rotel Pasta FAQ
No. For this one skillet Rotel pasta with ground beef, add the Rotel with all its juices.
Yes. This recipe uses whole milk and a full block of cream cheese instead of heavy cream. The cream cheese gives the sauce its richness and helps keep the milk from separating.
Cook the pasta right in the sauce. The penne releases starch as it simmers, which thickens everything naturally. A 5-minute rest off the heat thickens it even more.
Milk can curdle when it boils with acidic tomatoes. Turn the heat to low before adding the dairy, melt the cream cheese first, and keep the sauce at a gentle bubble.
Original Rotel is mildly spicy. For less heat, use Mild Rotel. For more, use Hot Rotel or add jalapeños.
Yes. Use 1 small diced onion and 3 minced cloves of garlic. Cook the onion with the beef and add the garlic for the last 30 seconds.
Absolutely. A Dutch oven works just like a deep skillet and gives you extra room for stirring.
One Skillet Rotel Pasta with Ground Beef
Equipment
- Large deep skillet (12-inch) or 5-quart sauté pan with lid
Ingredients
- 1 pound lean ground beef
- 1 tablespoon dried minced onion
- 1 ½ teaspoons dried minced garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 4 cups beef broth
- 2 cans 10 ounces each Rotel, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 pound penne pasta uncooked
- 8 ounces cream cheese cubed and softened
- ¾ cup whole milk
- 2 cups freshly grated sharp cheddar cheese
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Add the ground beef to a large, deep skillet over medium-high heat. Cook, crumbling, until no longer pink, about 7 minutes.
- Stir in the dried minced onion, dried minced garlic, chili powder, paprika, and cumin. Cook 30 seconds, until fragrant.
- Add the beef broth, Rotel with juices, Worcestershire sauce, salt, and pepper. Scrape up any browned bits and bring to a boil.
- Stir in the penne, pressing it under the liquid. Cover, reduce heat to medium-low, and simmer 12 to 15 minutes, stirring every 3 to 4 minutes, until the pasta is al dente and most of the liquid is absorbed. Add a splash of broth or water if it gets dry.
- Reduce heat to low. Stir in the cream cheese until melted, then stir in the whole milk. Do not let it boil.
- Remove from heat and stir in the cheddar until melted. Rest 5 minutes to thicken. Taste for salt and garnish with cilantro and jalapeños.
Notes
- The pasta’s starch thickens the sauce, so no cornstarch is needed.
- Low heat after adding the milk keeps the sauce from curdling with the acidic Rotel.
- Grate cheddar from the block for the smoothest melt.
- Leftovers keep in the refrigerator up to 4 days. Reheat with a splash of milk.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
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