Is Rotel Pasta Fiesta spicy by default?

Rotel Pasta Fiesta has a medium spice level by default, thanks to the green chilies in the Rotel tomatoes, the pepper jack cheese, and any added jalapeños. But the heat is totally customizable. Want it milder? Use mild Rotel, skip the jalapeños, and go with cheddar instead of pepper jack. Want it hotter? Add diced jalapeños, cayenne pepper, or a drizzle of hot sauce. So yes, it’s spicy—but you control the heat.

What type of cheese works best for Rotel Pasta Fiesta?

Cheddar and pepper jack are the go-to cheeses for Rotel Pasta Fiesta because they blend well and bring both richness and spice. However, other cheeses like Monterey Jack, Colby, or even mozzarella can be used depending on your taste preference. For a bolder flavor, sharp cheddar adds bite, while Colby offers a smoother, creamier melt. If you want a dairy-free version, several plant-based cheeses also melt well and deliver flavor.

Can I prep Rotel Pasta Fiesta ahead of time or freeze it?

Yes. Store it in the fridge for up to 4 days and reheat with a splash of broth or pasta water. You can also freeze it for up to 3 months. Thaw overnight in the fridge and warm on the stove or microwave before serving.

Rotel Pasta Fiesta – Irresistible & Easy in Less Than 1 Hour

Description

Rotel Pasta Fiesta is a creamy, cheesy Tex-Mex-inspired pasta dish that combines ground beef, Rotel tomatoes with green chilies, and a rich, flavorful sauce. It’s a one-skillet dinner that delivers bold flavors in less than an hour—perfect for busy weeknights.

Ingredients

8 oz cavatappi pasta (or penne, rotini)
1 tbsp olive oil
1 lb ground beef (or ground turkey)
1 small yellow onion, finely diced
1 tbsp garlic, minced
2 tbsp tomato paste
2 cans (10 oz each) Rotel diced tomatoes with green chilies (undrained)
2 cups beef broth
2 tbsp Worcestershire sauce
2 tsp chili powder
2 tsp paprika
1/2 cup heavy whipping cream
4 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
Salt to taste
Optional toppings: sliced jalapeños, chopped cilantro, sour cream, diced tomatoes, avocado

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Instructions

Cook the Pasta: Boil pasta until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Brown the Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and onion, cooking until browned and softened (8–10 mins). Drain excess fat.
Flavor the Base: Add garlic and tomato paste. Stir constantly for 1 minute.
Build the Sauce: Add Rotel tomatoes, broth, Worcestershire sauce, chili powder, paprika, and salt. Stir well and simmer for 10 minutes.
Make It Creamy: Reduce heat and stir in cream and cream cheese. Mix until smooth.
Cheesy Finish: Add cheddar and pepper jack cheese. Stir until fully melted.
Combine and Serve: Toss pasta into the skillet and coat with sauce. Use reserved pasta water to adjust thickness. Top with your favorite garnishes.

Notes

For a milder version, use plain diced tomatoes instead of Rotel and stick with mild cheddar cheese. Want more spice? Add extra jalapeños or a dash of hot sauce. This dish reheats well and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tex Mex