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Rotel Pasta Fiesta

Rotel Pasta Fiesta is a cheesy Tex-Mex pasta made with rotini coated in a creamy Rotel-spiked sauce. Ground beef, corn, and black beans cling to every spiral for a spicy, comforting Mexican pasta dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta base
  • 1 lb rotini pasta
  • 0.5 cup Salt to taste
Meat and aromatics
  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 packet taco seasoning
Rotel sauce add-ins
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 1 cup beef broth
Creamy cheesy finish
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • 1 Fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook rotini until al dente, reserving 1/2 cup pasta water before draining and setting the pasta aside.
Brown the beef
  1. Brown ground beef with onion over medium-high heat, then drain excess fat.
  2. Add garlic and taco seasoning and cook for 1 minute, until fragrant.
Build the Rotel sauce
  1. Add Rotel, black beans, corn, and beef broth, then simmer for 5 minutes.
Make it creamy and cheesy
  1. Stir in heavy cream and bring the mixture to a simmer.
  2. Stir in shredded cheddar until melted and smooth.
Combine and serve
  1. Toss the drained pasta with the sauce, adding reserved pasta water as needed to thin and evenly coat.
  2. Serve topped with fresh cilantro and extra cheddar.

Notes

For the sauciest spirals, add pasta water a splash at a time until the sauce turns glossy and clings to the rotini. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to restore texture. Freezing is not recommended because the dairy can separate. For a lighter option, swap half-and-half for heavy cream and use reduced-fat cheddar.