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Rotel Pasta Fiesta

Rotel pasta fiesta is an easy Tex-Mex pasta made with rotini coated in a creamy, Rotel-spiked cheesy sauce. Ground beef, corn, and black beans cling to every spiral for a spicy cheesy pasta dinner that's ready in about 35 minutes.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Rotini and pasta base
  • 1 lb rotini pasta Cook until al dente and reserve pasta water.
Beef and Tex-Mex sauce
  • 1 lb ground beef Brown with onion; drain excess fat.
  • 1 onion Dice the onion.
  • 3 garlic cloves Minced garlic.
  • 1 can (10 oz) Rotel tomatoes with green chiles Use undrained.
  • 1 can (15 oz) black beans Drain before using.
  • 1 cup frozen corn Thaw before adding.
  • 1 packet taco seasoning Season the beef and sauce.
  • 1 cup beef broth Use to simmer the sauce.
  • 1 cup heavy cream Stir in to make the sauce creamy.
  • 2 cup cheddar cheese Shred for melting.
  • 0.25 tsp Salt Add to taste at the end, if needed.
  • 1 Fresh cilantro for garnish Optional garnish, chopped or left as sprigs.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the rotini
  1. Bring a large pot of salted water to a boil and cook rotini until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain and set the pasta aside.
Brown the beef
  1. Heat a wide skillet over medium-high heat and cook ground beef with diced onion until browned, about 6–8 minutes. Drain excess fat, then add minced garlic and taco seasoning and cook for 1 minute, stirring until fragrant.
Simmer the Rotel sauce
  1. Stir in Rotel tomatoes with green chiles, black beans, corn, and beef broth. Simmer for 5 minutes, keeping the mixture bubbling gently.
Make it cheesy
  1. Reduce heat to medium and stir in heavy cream until it reaches a simmer, about 1–2 minutes. Stir in shredded cheddar and cook until fully melted and smooth, about 1–2 minutes.
Toss and serve
  1. Add the drained rotini to the skillet and toss until every spiral is coated, adding reserved pasta water as needed to loosen the sauce. Taste and add salt if needed, then serve topped with fresh cilantro and extra cheddar.

Notes

Pro tip: Reserve pasta water before draining—its starch helps the creamy Rotel-cheddar sauce cling to the rotini. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or broth to restore creaminess. Freezing is not recommended because the cream sauce can break. For a lighter swap, use half-and-half instead of heavy cream and reduce cheddar to 1 cup for a creamier-but-milder result.