Back to Recipe
Creamy Rotel Pasta with Ground Beef

Creamy Rotel Pasta with Ground Beef

This one pot creamy beef Rotel pasta with ground beef, onion, tomato sauce, shells, cheddar, and colby jack has a thick and creamy sauce.

Author: Kelsey Smith

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 serving

Calories: 491 kcal per serving

Ingredients

  • 1 pound - ground beef
  • 1 - onion
  • 1 tablespoon - chili powder
  • 1 teaspoon - ground cumin
  • 1 teaspoon - smoked paprika
  • 1 teaspoon - dried oregano
  • ½ teaspoon - kosher salt
  • ¼ teaspoon - black pepper
  • 1 pound - pasta shells
  • 3 cup - chicken broth
  • 1 can - tomato sauce
  • 1 can - Rotel
  • 1 cup - cheddar cheese
  • 1 cup - colby jack cheese
  • Fresh cilantro

Instructions

  1. In a large Dutch oven or pot, cook the ground beef and diced onion over medium-high heat, stirring occasionally until the beef is browned and the onion is softened.
  2. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine and cook for an additional 1 to 2 minutes.
  3. To the taco meat, stir in the uncooked pasta shells, chicken broth, tomato sauce, and Rotel. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  4. Remove the pot from the heat and stir in the shredded cheddar cheese and colby jack cheese a little bit at a time until melted and well combined. Garnish with fresh cilantro (optional) and serve warm.

Nutrition

Energy: 491 kcal | Total Fat: 22 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 70 mg | Total Carbs: 49 g | Fiber: 7 g | Sugars: 6 g | Proteins: 26 g | Sodium: 994 mg | Polyunsaturated: 1 g | Monounsaturated: 7 g

©2026 OnlineCook LLC