One Pot Rotel Pasta
This one pot rotel pasta is creamy, cheesy, and packed with flavor. It’s an easy weeknight dinner made with ground beef, Velveeta, and Rotel.
You may also love my fiesta chicken casserole and sausage and beef rotel dip recipes.
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How to Make It
Start by browning your ground beef in a deep skillet or Dutch oven. Break it up as it cooks so it’s in small pieces. Drain the grease if needed.
Once that’s done, toss in the Rotel, uncooked pasta, broth, and taco seasoning. Stir to combine.
Bring it up to a boil, then lower the heat. Cover the pot and let it simmer. Stir every few minutes so nothing sticks. It’ll take about 12 to 15 minutes for the pasta to cook.
Once the noodles are tender, add the Velveeta cubes. Stir until it’s all melted and smooth. Taste it, then add salt and pepper if needed.
Quick Tip
I like to use regular rotel, but there are various flavors like mild, regular, and hot. Adjust the spice level by using a different type of Rotel tomatoes of adding sliced jalapeños.
Can I use something other than ground beef?
Absolutely! You can use ground turkey, ground chicken, or even ground sausage instead of ground beef.
Just make sure whatever you choose is cooked through before adding the other ingredients.
Can I use something other than Velveeta?
Yep! You can use 2–3 cups of shredded cheddar or Colby Jack with ½–1 cup of heavy cream. Or mix 4 ounces cream cheese with 2 cups shredded cheddar.
Even American cheese with a splash of milk or evaporated milk will work. Just note—it won’t taste exactly like classic Velveeta, but it’ll still be creamy and delicious.
How to Store Leftovers
Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or milk to loosen it up.
You can freeze it, but the texture of the cheese might change a bit.
More One Pot Recipes
- Hamburger Rice Casserole
- Garlic Parmesan Pasta
- One Pot Bacon Cheeseburger Casserole
- Homemade Hamburger Helper
- Cheeseburger Casserole
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Ingredients
- 1 pound ground beef
- 20 ounces Rotel, two 10-ounce cans (undrained)
- 1 pound uncooked short pasta, penne, rotini, elbows, or shells
- 4 cups low-sodium chicken broth, or beef broth
- 2 tablespoons taco seasoning
- 16 ounces Velveeta, cubed
- Salt, to taste
- Ground black pepper, to taste
Instructions
- In a large skillet or Dutch oven with a tight fitting lid, cook the ground beef over medium heat until browned. Drain excess grease if needed.1 pound ground beef
- Add the Rotel, broth, pasta, and taco seasoning to the skillet. Stir to combine.20 ounces Rotel1 pound uncooked short pasta4 cups low-sodium chicken broth2 tablespoons taco seasoning
- Bring the mixture to a boil, then reduce the heat to medium-low. Press the noodles below the broth, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender. Add splashes of broth if needed to ensure the pasta cooks all the way.
- Stir in the Velveeta cubes until melted and smooth. Taste, and add salt and pepper.16 ounces VelveetaSaltGround black pepper
- Serve hot, topped with extra shredded cheese if desired.
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Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
