Description
Rotel Pasta Fiesta brings Mexican-inspired zest to classic comfort pasta with creamy cheese and spicy tomatoes. Hearty noodles dance with bold flavors, creating a quick weeknight dinner that sends taste buds on a flavor-packed adventure you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground chuck
- 8 ounces (226 grams) pasta noodles
- 10 ounces (283 grams) Rotel tomatoes
- 8 ounces (226 grams) Velveeta cheese, cubed
- 4 ounces (113 grams) Blanco Velveeta cheese, cubed
- 1 cup shredded cheese
Vegetables and Aromatics:
- 1 medium onion, chopped
- 2 bell peppers, diced
Seasonings and Cream:
- 1 tablespoon taco seasoning
- 1 teaspoon season salt
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Accent
- 1 cup heavy whipping cream
Instructions
- Prepare the pasta by boiling in salted water according to package directions until perfectly tender (al dente). Drain thoroughly and set aside in a separate bowl.
- Heat a large skillet over medium-high temperature and crumble ground chuck, cooking until completely browned and no pink remains. Carefully drain excess fat using a colander.
- Introduce finely chopped onions and diced bell peppers into the skillet with browned meat. Sauté the vegetables until they become translucent and softened, releasing their aromatic flavors.
- Gently pour Rotel tomatoes with their natural juice into the skillet. Incorporate all selected seasonings, stirring to distribute evenly. Allow the mixture to simmer gently for approximately 5 minutes, concentrating the flavors.
- Reduce the skillet’s heat to low and add cubed Velveeta and Blanco Velveeta cheeses. Continuously stir until the cheeses completely melt, creating a smooth, creamy sauce with no visible chunks.
- Stream heavy whipping cream into the cheese mixture, whisking carefully to create a luxurious, integrated sauce.
- Transfer the prepared pasta into the skillet, using tongs or a large spoon to coat each noodle thoroughly with the rich, spicy sauce.
- Sprinkle a generous layer of shredded cheese across the top of the dish. Cover the skillet with a tight-fitting lid and allow the residual heat to melt the cheese for 2-3 minutes before serving.
Notes
- Achieve perfectly cooked pasta by following package instructions, ensuring an al dente texture that holds up to the rich, creamy sauce.
- Brown ground chuck thoroughly, draining excess fat to prevent a greasy dish and concentrate the meaty flavor.
- Sauté onions and bell peppers until soft, releasing their natural sweetness and creating a flavor-packed base for the sauce.
- Boost taste with Rotel tomatoes, which add a zesty kick and moisture to the pasta, complementing the cheese and meat.
- Melt Velveeta cheeses slowly to create an ultra-smooth, creamy sauce that coats every pasta noodle beautifully.
- Finish with a sprinkle of shredded cheese for an extra layer of melty, gooey goodness that takes this dish to the next level.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 545 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 135 mg