Cheesy Taco Pasta with Rotel
This Cheesy Taco Pasta with Rotel is a quick, flavorful weeknight dinner packed with taco-seasoned beef, creamy cheese sauce, and tender rotini pasta.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Cheese Grater
Ingredients
- 8 ounces rotini pasta the perfect spiral shape for holding sauce
- 1 pound ground beef choose lean for a lighter option
- 10 ounces diced tomatoes with green chilies (like Rotel) adds a zesty kick
- 1 packet taco seasoning for authentic taco flavor
- 1 cup chicken broth to create a flavorful sauce base
- 1 cup shredded cheddar cheese sharp and tangy
- 1 cup shredded Monterey Jack cheese creamy and mild
- 1 tablespoon olive oil for sautéing veggies
- 1/2 cup diced onion adds sweetness and depth
- 1/2 cup diced bell pepper for a bit of crunch and color
- salt and pepper to taste
Instructions
Cook the Pasta
- Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
Sauté the Veggies
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for about 4-5 minutes, stirring occasionally, until the veggies soften and become fragrant.
Brown the Ground Beef
- Add the ground beef to the skillet with the sautéed veggies. Use a wooden spoon to break it apart. Cook until the beef is browned and cooked through, about 6-7 minutes. Drain any excess fat if needed.
Add Taco Seasoning and Rotel
- Sprinkle the taco seasoning over the beef mixture and stir well to coat evenly. Pour in the can of diced tomatoes with green chilies (like Rotel) along with the chicken broth. Stir to combine and bring the mixture to a simmer.
Combine Pasta and Cheese
- Once the sauce is simmering, add the cooked rotini pasta to the skillet. Stir to coat the pasta in the sauce. Lower the heat and sprinkle in the shredded cheddar and Monterey Jack cheeses. Stir continuously until the cheese melts and the sauce becomes creamy.
Season and Serve
- Taste the pasta and season with salt and pepper as needed. Serve hot, garnished with extra cheese or fresh herbs if desired. This dish pairs wonderfully with a simple green salad or crunchy tortilla chips.
Notes
- You can swap the ground beef for ground turkey or chicken for a leaner version without sacrificing flavor.
- Feel free to add black beans or corn for added texture and nutrition.
- For extra spice, add a pinch of cayenne pepper or jalapeños along with the Rotel.
- If you want a creamier sauce, stir in a dollop of sour cream or cream cheese at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.