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This comforting Rotel Pasta brings together creamy Velveeta cheese, zesty Rotel tomatoes, and hearty ground beef for a satisfying meal that warms you from the inside out. It’s a quick and easy dish that fits perfectly into busy weeknights or casual family dinners. With simple ingredients and a single pan to clean, it quickly became a go-to in my kitchen on nights when everyone needs something cozy and filling without a fuss.
I first made this during a hectic week when I needed something fast but still homemade and delicious. Ever since my family looks forward to it whenever I pull out the Velveeta and Rotel cans.
Ingredients
- One pound ground beef: provides rich protein and a savory base for the dish choose lean for a healthier option
- Half a yellow onion diced: adds sweetness and depth pick firm onions with shiny skins
- One red and one yellow bell pepper diced: bring freshness, color, and a mild crunch select peppers that feel heavy for their size without blemishes
- Twelve ounces penne pasta cooked and drained: sturdy pasta shape holds up well in the sauce cook just until al dente to avoid mushiness
- Two cans of Rotel tomatoes with juice: essential for that signature tang and heat opt for original or mild depending on your spice tolerance
- Sixteen ounces Velveeta cheese cubed: melts perfectly into creamy sauce buy fresh blocks for the best melt
- Half a cup milk: helps create a smooth cheesy sauce
- One teaspoon onion powder: enhances the onion flavor and adds subtle sweetness
- One teaspoon garlic powder: provides warm, mellow garlic notes
Step-by-Step Instructions
- Sauté the Aromatics and Brown Beef:
- In a large skillet over medium-high heat, cook the ground beef with diced yellow onion and colored bell peppers. Stir occasionally and break up the beef until it is no longer pink and the vegetables soften slightly. This process takes about 8 to 10 minutes. Drain any excess grease to keep the dish from becoming too oily. Sprinkle in the onion powder and garlic powder and mix thoroughly to build a complex flavor base.
- Combine Tomatoes and Cheese:
- Pour in both cans of undrained Rotel tomatoes into the skillet. Add the milk and the cubed Velveeta cheese on top. Cover the skillet with a lid and reduce the heat to medium-low. Allow the cheese to melt slowly while the flavors meld, about 5 to 7 minutes, stirring occasionally to prevent burning and ensure a smooth sauce forms.
- Incorporate the Pasta:
- Add the cooked and drained penne pasta to the skillet. Gently fold the pasta into the cheesy tomato and beef mixture until every piece is coated. Heat together for a couple of minutes so the pasta soaks up some of the sauce and the dish becomes hot throughout.
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Velveeta cheese is my favorite ingredient here because it creates that signature creamy texture you can’t quite get from other cheeses. It reminds me of family gatherings when my mom would make this dish and everyone would gather around, eagerly waiting for seconds, proof that simple comfort food brings people together.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in intervals to keep the sauce creamy.
Ingredient Substitutions
Ground turkey or chicken can replace the beef for a leaner option. You can swap Velveeta with a combination of cream cheese and shredded cheddar if you want a less processed cheese but keep in mind the melt won’t be as smooth. Use diced fire-roasted tomatoes instead of Rotel for a smoky twist.
Serving Suggestions
Serve this pasta with a fresh green salad dressed with lemon vinaigrette to cut through the richness of the cheese. Garlic bread or crusty rolls also pair well to mop up any leftover sauce.
Cultural Context
Rotel combined with Velveeta is a popular pairing in Tex-Mex inspired comfort foods in the southern United States. This dish reflects the fusion of melting cheeses with spicy tomato elements that have become staples in home cooking in that region.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne is recommended for its ability to hold sauce well, but rotini, shells, or macaroni work nicely too.
- → How can I make this dish spicier?
Add diced jalapeños or use a hot variety of canned tomatoes to increase the heat according to your taste.
- → Is ground turkey a good substitute for ground beef?
Ground turkey works well and reduces fat content but may result in a milder flavor.
- → What is the best way to melt the cheese evenly?
Simmer the cubed Velveeta with milk over low heat, stirring frequently until smooth and creamy.
- → Can this be prepared ahead and reheated?
Yes, store leftovers in the fridge and gently reheat on the stovetop with a splash of milk to maintain creaminess.