Rotel Spaghetti With Cheesy Beef

This Rotel Spaghetti has become my go-to comfort meal when I need something cozy and bold without much fuss. You get tender spaghetti tangled up with savory ground beef and bell peppers, all wrapped in a creamy Velveeta cheese sauce with that zesty kick only Rotel tomatoes can bring.

I always turn to this recipe on busy weeknights when everyone is hungry and I do not want to fuss with complicated dishes. The first time I served it, even the picky eaters were asking for seconds.

Ingredients

• Spaghetti noodles: These cling to the cheesy sauce so every bite is flavorful. Go for classic spaghetti or pick your favorite shape but choose a good quality pasta for the best texture

• Ground beef: Provides rich taste and a hearty base. Opt for lean but not too lean for extra flavor and tenderness

• Rotel tomatoes: Adds zesty tomatoes and green chilies for a bold punch. Look for mild or original depending on your spice tolerance

• Yellow onion: Sweetness and flavor depth that build your base. Pick a firm onion with no soft spots

• Bell pepper: Freshness and color that brightens the dish. Choose a pepper that feels heavy and glossy

• Taco seasoning: Brings smokiness and a subtle heat. Make sure yours is fresh for the boldest flavors

• Velveeta cheese: Creates a silky smooth creamy sauce. Cube it for easy melting and pick the freshest block

• Chicken broth: Just enough to loosen and blend the sauce. Opt for low sodium to control the salt level

Step-by-Step Instructions

Prep and Brown:

Cook spaghetti noodles in a large pot of salted water following package directions Until just tender drain and set aside Meanwhile in a large skillet over medium high heat brown the ground beef with diced onion and bell pepper Stir often and cook until beef is no longer pink and vegetables are soft Drain off excess grease for a lighter sauce Sprinkle taco seasoning over the meat mixture and stir until well blended

Melt the Cheese:

Add the Rotel tomatoes with their juices chicken broth and cubed Velveeta cheese to the skillet Lower the heat to medium low and stir constantly letting the cheese melt slowly into a rich creamy sauce Scrape the bottom and edges so nothing sticks and everything blends well together

Combine and Serve:

Add the cooked spaghetti noodles to the skillet with the sauce Toss and fold the pasta gently until every strand is coated in the cheesy tomato sauce Serve straight from the skillet for a bubbling hot meal

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My favorite part is watching the cheese melt into the sauce It reminds me of weekends with family when we all gathered around the kitchen sharing stories while the delicious smells filled the air

Storage Tips

Let leftovers cool completely before storing them in an airtight container

Keep in the refrigerator up to three days

Reheat on the stove with a splash of broth or milk to loosen the sauce and bring back that creamy texture

Ingredient Substitutions

Swap ground beef for ground turkey chicken or even plant based crumbles if you prefer

If Velveeta is not your thing any good melting cheese like Monterey Jack or cheddar works well Just be sure to shred your own for the smoothest melt

Try a different pasta shape like penne or rotini if that is what you have

Serving Suggestions

A bright green salad with a tangy vinaigrette pairs well with this cheesy pasta

Garlic bread or breadsticks help scoop up every last bit of sauce

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Add steamed broccoli or corn on the side for extra veggies and color

About Rotel Spaghetti

This dish grew out of Southern family kitchens where quick weeknight meals with big flavors are a must Rotel tomatoes became popular for adding zest to simple recipes and the combo with pasta and Velveeta is a favorite comfort food for all ages

Commonly Asked Questions

→ Can I use another type of pasta?

Yes! Penne, rotini, or fettuccine work well too—just choose a shape that holds cheesy sauce nicely.

→ How spicy does this dish turn out?

It’s slightly spicy but can be mellowed by using mild Rotel, or turn up the heat with hot Rotel and spices.

→ What cheese can I use instead of Velveeta?

Try freshly shredded cheddar, Colby Jack, or Monterey Jack cheese for a different taste and texture.

→ Can I prepare this ahead?

Definitely. Store cooled leftovers in the fridge and gently reheat with a splash of broth or milk for a creamy consistency.

→ Are there protein substitutions for ground beef?

Chicken or sausage make great alternatives. Cook them the same way and toss with the sauce for equally tasty results.