This comforting and flavorful dish comes together quickly, making it perfect for a weeknight dinner.
Prep time: 10 minutes Cook time: 20-25 minutes Yields: 4-6 servings
Ingredients:
- 1 tablespoon olive oil (optional, if using lean ground beef)
- 1 pound lean ground beef
- 1 medium yellow onion, diced (optional, but adds flavor)
- 2-3 cloves garlic, minced
- 1 (10-ounce) can Rotel Diced Tomatoes with Green Chilies, undrained (use mild, original, or hot depending on your spice preference)
- 1 (10.5-ounce) can condensed Fiesta Nacho Cheese Soup (like Campbell’s, if you can find it – this adds a lot of creamy “fiesta” flavor)
- Substitution if Fiesta Nacho Cheese Soup is unavailable: 1 (10.5-ounce) can condensed Cream of Mushroom or Cream of Chicken soup + 1-2 tablespoons taco seasoning, or a bit of chili powder/cumin/paprika to taste.
- 1 cup heavy cream (or milk for a lighter sauce, but cream is richer)
- 8 ounces (about 2 cups) short pasta, such as penne, rotini, shells, or elbow macaroni
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder (in addition to fresh garlic, for depth)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese (or a Mexican blend, or Pepper Jack for more kick), plus more for topping if desired
- Optional Garnishes: Fresh chopped cilantro, sliced green onions, a dollop of sour cream or plain Greek yogurt, crushed tortilla chips.
Equipment:
- Large skillet or Dutch oven
- Large pot for cooking pasta (if not cooking in the same pot as sauce)
Instructions:
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside. (You can also cook the pasta in the sauce later, but this method keeps the sauce creamy).
- Brown Beef & Sauté Aromatics: While the pasta cooks, heat olive oil (if using) in a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion (if using). Cook, breaking up the beef with a spoon, until it’s fully browned and the onion is softened (about 5-7 minutes). Drain any excess grease.
- Add Garlic & Seasonings: Stir in the minced garlic, chili powder, cumin, and garlic powder. Cook for 1 minute more until fragrant.
- Create the Sauce: Reduce the heat to medium-low. Stir in the undrained Rotel diced tomatoes, condensed Fiesta Nacho Cheese Soup (or its substitution), and heavy cream. Stir well to combine and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Melt Cheese: Stir in the 1 cup of shredded cheddar cheese until it’s completely melted and the sauce is smooth and creamy. Taste the sauce and season with salt and pepper as needed. (Rotel and condensed soups can be salty, so taste before adding too much).
- Combine & Serve: Add the cooked and drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
- Serve: Serve hot, garnished with fresh cilantro, green onions, a dollop of sour cream, or extra shredded cheese, if desired.
Tips and Variations:
- Spice Level: Use “mild,” “original,” or “hot” Rotel tomatoes depending on how much heat you prefer. You can also add a pinch of cayenne pepper or a few diced jalapeño slices with the garlic for extra kick.
- Protein Swap: Ground turkey or ground chicken can easily be substituted for ground beef.
- Add More Veggies: Stir in some drained canned corn, black beans (rinsed and drained), or diced bell peppers (add with the onion) for extra nutrition and color.
- Cheesier: For an even richer, creamier texture, some recipes use Velveeta cheese (about 8 oz, cubed) in addition to or instead of shredded cheddar. Add it with the heavy cream and stir until melted.
- Bake it: If you prefer a pasta bake, you can transfer the combined pasta and sauce mixture to a greased 9×13 inch baking dish, top with more shredded cheese, and bake at 350°F (175°C) for 15-20 minutes, or until bubbly and the cheese is melted and golden.
- Garnish Power: Don’t skip the garnishes! They add freshness and a pop of color that makes the dish even more appealing.
Enjoy your delicious Rotel Pasta Fiesta!