Name: Creamy Rotel Dip Pasta: Cheesy, Meaty Southern Comfort in a Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern / Tex-Mex
Ingredients: 1 lb ground beef (or sausage); 1 small onion, diced; 1/2 green bell pepper, diced; 1 can fire-roasted Rotel (diced tomatoes with green chiles); 1/4 block cream cheese; 1/2 block Velveeta cheese, cubed; 1/4 cup milk (adjust for desired creaminess); 12 oz penne pasta, cooked al dente; Slap Ya Mama seasoning (or Cajun seasoning blend); 1/2 tsp cumin; 1/2 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how quick and satisfying this meal is. It’s got the bold, creamy flavors of a party dip, but it’s hearty enough to stand on its own as dinner. The fire-roasted Rotel brings just the right amount of heat, the Velveeta keeps things ultra creamy, and the pasta holds up perfectly under all that goodness. It’s also super flexible—I can toss in extras like beans, corn, or spice it up even more when I’m in the mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or sausage)
1 small onion, diced
1/2 green bell pepper, diced
1 can fire-roasted Rotel (diced tomatoes with green chiles)
1/4 block cream cheese
1/2 block Velveeta cheese, cubed
1/4 cup milk (adjust to reach desired creaminess)
12 oz penne pasta, cooked al dente

Seasonings:
Slap Ya Mama seasoning (or your favorite Cajun blend)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste

Directions

I start by browning the ground beef in a large skillet with diced onion and bell pepper over medium-high heat. Once the meat is fully cooked, I drain off the excess fat.
I stir in the fire-roasted Rotel, seasonings, cream cheese, and Velveeta.
I pour in the milk and stir gently until the cheeses are fully melted and the sauce is smooth and creamy.
I fold in the cooked penne pasta, mixing everything until the pasta is well coated.
I let it simmer for about 5 minutes, stirring occasionally, just to let all the flavors come together. Then I serve it hot and creamy, straight from the skillet.

Servings and timing

This recipe serves 6 people and takes just 30 minutes from start to finish—10 minutes of prep time and 20 minutes of cooking.

Variations

Add-ins: I like to toss in black beans, corn, or even cooked spinach for extra texture and color.
Cheese swap: For a little extra heat, I sometimes use shredded pepper jack instead of Velveeta.
Crunch factor: A topping of crushed tortilla chips or sliced jalapeños adds some fun texture and heat.
Sausage twist: I occasionally swap the ground beef for spicy sausage for even more flavor.
Make it meatless: I’ve made it with plant-based ground or just beans and veggies—it still delivers big flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of milk to bring back the creaminess. It makes an excellent next-day lunch.

FAQs

Can I use a different pasta shape?

Absolutely. I’ve made this with rotini, shells, and elbows. As long as the pasta holds the sauce well, it works.

What can I use instead of Velveeta?

If I want to skip processed cheese, I’ve used shredded cheddar or pepper jack with a bit more cream cheese and milk. It’s not as silky but still delicious.

Can I make it spicier?

Yes! I add jalapeños, hot Rotel, or an extra pinch of cayenne if I’m in the mood for more heat.

Can I prep this ahead?

I cook the beef and veggies, and even mix the sauce ahead of time. When ready to eat, I just reheat the sauce and fold in fresh pasta.

Is this freezer-friendly?

It freezes decently, though the texture is a little softer after thawing. I let it cool completely, freeze in portions, and reheat with extra milk to loosen it up.

Conclusion

Creamy Rotel Dip Pasta is one of those meals that hits all the right notes—cheesy, meaty, spicy, and comforting. It’s quick, filling, and fun, whether I’m cooking for a busy weeknight or feeding a crowd. It brings big flavor with minimal fuss, and I always go back for seconds.