Creamy Rotel Pasta with Ground Beef is a cozy, full-flavor dinner that comes together fast with simple pantry staples. It's rich, a little spicy, and exactly the kind of meal you'll want on repeat.
And if you're looking for another delicious recipe to make with a can of Rotel, try my creamy slow cooker chicken spaghetti next!
Pasta with meat sauce is a firm favorite in our house and this creamy Rotel pasta with ground beef is a nice variation I make whenever I want a bit of spice and a hint of Mexican flavor.
Think of it as a Bolognese with a kick! The Rotel and chili powder add lots of flavor and a hint of spice, while the sour cream makes everything extra creamy.
And if you're not familiar with Rotel, it's just the best canned mix of diced tomatoes and green chilies.
It's quite popular in Tex-Mex recipes and I love keeping a couple of cans in the pantry to boost the flavor of lots of dishes, like this Slow Cooker Southwestern Chili or my Texas Cowboy Stew.
If you love this Tex-Mex spin, you have to try my Mexican beef taco pasta next - it swaps the Rotel for taco seasoning and a creamy cheese sauce.
Why you'll love creamy rotel pasta with ground beef
- Creamy, a little spicy, and packed with flavour
- Made with simple pantry and fridge staples
- Comes together fast, just perfect for busy nights
Ingredient notes
Ground beef - I like to make this Rotel pasta with leaner ground beef but you can definitely use your favorite kind here. Just make sure you drain the excess fat as needed.
Pasta - Any short pasta works here - penne, rigatoni, shells, whatever you've got. Just cook it until al dente so it holds up in the sauce.
Rotel - The star of the sauce! Use original or mild depending on your spice preference.
Tomato paste - To give the sauce an even bolder tomato flavor.
Chili powder - For warmth and a bit of spice, not heat.
Onion and garlic - Dice them finely so they blend nicely in the sauce.
Sour cream - For extra creaminess with a bit of tang.
Pro tip
Make sure the sour cream is at room temperature before adding it to the sauce to avoid splitting.
How to make Rotel pasta with ground beef
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the pasta in a big pot of salted boiling water until just al dente. Scoop out a cup of starchy cooking water before draining.
Meanwhile, sauté the diced onion and garlic in a splash of oil until golden, then brown the ground beef in the same skillet, seasoning lightly with salt and pepper.
Toast the tomato paste and chili powder for a minute, stir in the Rotel tomatoes and beef broth, and let everything simmer down for about 5 minutes.
Off the heat, whisk in the sour cream until smooth and creamy.
Toss in the pasta with the sauce, then finish with freshly grated Parmesan and fresh parsley.
Substitutions and variations
- You can make this creamy Rotel pasta with ground turkey or chicken for a lighter version.
- If you don't have Rotel, use a can of diced tomatoes plus a small chopped green chili.
- Add some extra veggies to the sauce to make it more nutritious. Try some chopped bell pepper with the onion or stir in some baby spinach at the end.
Helpful tips for the best pasta with Rotel
- Simmer the sauce until slightly thickened. It should coat the back of a spoon before you add the sour cream.
- The Parmesan and broth add salt, so wait until everything's combined before adjusting the seasoning.
- Toss the pasta in the sauce, don't just spoon it over. This helps the sauce cling to every piece and keeps it from separating.
Leftovers and storage
- Leftovers keep well and make an easy heat-and-eat lunch the next day. Store in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of water or milk to loosen the sauce, then warm gently on the stovetop or in the microwave, stirring halfway to heat evenly.
- I don't recommend freezing this pasta dish because the sour cream in the sauce can split once frozen and thawed.
If you've tried this creamy Rotel pasta with ground beef recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Rotel Pasta with Ground Beef
Ingredients
- 12 oz dry pasta
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 4 garlic cloves finely chopped
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 can (10 oz / 300g) Rotel tomatoes
- ½ cup beef broth
- 1 cup sour cream
- 2 tablespoons fresh parsley finely chopped
- ⅓ cup Parmesan cheese grated
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions. Reserve 1 cup of the pasta water before draining.12 oz dry pasta
- While the pasta cooks, heat a wide, heavy skillet over medium-high heat. Add a drizzle of oil, then the diced onion and garlic. Cook for 3-4 minutes, stirring often, until the onion is soft and beginning to turn gold.1 tablespoon olive oil1 medium onion4 garlic cloves
- Add the ground beef to the skillet and break it up with your spoon. Season with a pinch of salt and pepper. Cook for about 5 minutes or until the meat loses its pink color and develops a little browning. Drain excess fat if needed.1 pound lean ground beefSalt and freshly ground black pepper to taste
- Next, add the tomato paste and cook for another minute to allow it to develop flavor. Sprinkle in the chili powder and cook for another 30 minutes, stirring from time to time.1 tablespoon tomato paste2 teaspoons chili powder
- Pour in the Rotel tomatoes (juices and all) and the beef broth. Bring to a gentle simmer, scraping up any browned bits on the pan bottom. Let the sauce bubble for 5 minutes, or until slightly thickened.1 can (10 oz / 300g) Rotel tomatoes½ cup beef broth
- Reduce the heat to low. Off the heat, whisk in the sour cream until the sauce is smooth. Return the skillet to low heat and warm through; do not let it boil, or the sour cream may split. Taste and adjust salt and pepper.1 cup sour cream
- Add the drained pasta to the skillet and toss well to coat. If it looks to dry, loosen it with a splash of the reserved pasta water.
- Stir in the chopped parsley, then sprinkle the grated Parmesan. Give everything a final toss and serve immediately with some extra Parmesan on top if you like.2 tablespoons fresh parsley⅓ cup Parmesan cheese
Video
Notes
- Use as much of the reserved pasta water as needed to make the sauce cling to the pasta.
- Add the sour cream off heat to keep the sauce smooth and avoid splitting.
Jelly says
Like a stroganoff but more culture. Love the way this recipe substitutes sour cream instead of heavy cream adds to the flavor.
Only difference I made was add a dash Worcestershire and mozzarella instead of parm. Fantastic recipe! Thank you