17 Delicious Rotel Recipes with Ground Beef You Must Try

Craving something hearty and flavorful that’s easy to whip up on a busy weeknight? Look no further! Our roundup of 17 delicious Rotel recipes with ground beef is here to save your dinner routine. From zesty casseroles to comforting dips, these dishes are sure to satisfy your taste buds and bring a little spice to your table. Dive in and discover your next family favorite!

Cheesy Rotel Ground Beef Dip

Just last weekend, I found myself craving something warm, cheesy, and utterly comforting for game night. That’s when I remembered this incredibly easy Cheesy Rotel Ground Beef Dip that always disappears within minutes. It’s the kind of dish that brings everyone together, and trust me, it’s as simple as it is delicious.

Ingredients

• 1 pound of ground beef (the leaner, the better for this dip)
• A 10-ounce can of Rotel tomatoes and green chilies (I like the original, but go spicy if you dare)
• 8 ounces of Velveeta cheese, cubed (yes, Velveeta—it melts like a dream)
• A splash of milk (about 1/4 cup, to keep things creamy)
• A couple of dashes of your favorite hot sauce (optional, but highly recommended)

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks, about 5-7 minutes. Drain any excess grease.
2. Reduce the heat to low and add the cubed Velveeta and Rotel to the skillet. Stir gently until the cheese starts to melt, about 3 minutes.
3. Pour in the milk and hot sauce, stirring continuously until everything is beautifully combined and the cheese is completely melted, about 2 more minutes. Tip: If the dip seems too thick, add a tablespoon more milk at a time until it’s just right.
4. Keep the heat on low and let the dip simmer for another 2 minutes, stirring occasionally. Tip: This is the perfect time to taste and adjust the hot sauce level to your liking.
5. Once everything is melted and bubbly, remove from heat. Tip: Letting it sit for a minute or two before serving helps the flavors meld even more.

The texture is luxuriously smooth with just the right amount of kick from the Rotel and hot sauce. Serve it straight from the skillet with a side of tortilla chips, or get creative by using it as a topping for baked potatoes or nachos. Either way, it’s guaranteed to be a hit.

Rotel Ground Beef Tacos

Every now and then, I stumble upon a recipe that’s so simple yet so flavorful, it becomes a staple in my kitchen. That’s exactly how I feel about these Rotel Ground Beef Tacos. They’re my go-to when I need something quick, delicious, and a little spicy to shake up the weeknight dinner routine.

Ingredients

• 1 pound of ground beef (I like 80/20 for that perfect fat ratio)
• A 10-ounce can of Rotel tomatoes and green chilies (mild or hot, depending on your spice tolerance)
• A couple of tablespoons of taco seasoning (homemade or store-bought, no judgment here)
• A splash of water (about 1/4 cup, to help the seasoning cling to the beef)
• 8 small flour tortillas (corn works too if you’re feeling adventurous)
• A handful of shredded cheese (cheddar or a Mexican blend is my pick)
• A dollop of sour cream and a sprinkle of chopped cilantro for serving (optional but highly recommended)

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spoon and cook until it’s no longer pink, about 5-7 minutes. Tip: Don’t stir too much; letting it sit for a bit helps it brown.
2. Drain the excess fat from the skillet, then return it to the heat. Stir in the Rotel, taco seasoning, and water. Tip: If you’re using store-bought seasoning, check the packet for water recommendations—some brands vary.
3. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Tip: This is the perfect time to warm your tortillas in a dry skillet or microwave for 30 seconds wrapped in a damp paper towel.
4. Spoon the beef mixture into the tortillas, top with cheese, sour cream, and cilantro if using, and serve immediately.

Zesty and satisfying, these tacos have just the right amount of kick from the Rotel, balanced by the cool sour cream. For an extra crunch, try serving them with a side of tortilla chips or a crisp salad.

Spicy Rotel Ground Beef Pasta

Yesterday, I found myself craving something hearty, spicy, and utterly comforting—a dish that could wrap me up in its flavors after a long day. That’s when I decided to whip up this Spicy Rotel Ground Beef Pasta, a recipe that’s become a staple in my kitchen for its simplicity and bold flavors.

Ingredients

• 1 pound of ground beef (I like using 80/20 for that perfect fat ratio)
• 8 ounces of pasta (any shape you like, but I’m partial to rotini for this)
• 1 can of Rotel tomatoes (the spicy kind, because why not?)
• A couple of cloves of garlic, minced
• 1 small onion, diced
• A splash of olive oil
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• Salt to taste (but be generous, it’s pasta after all)
• A handful of shredded cheese (cheddar or a Mexican blend works wonders)

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the garlic.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Crumble in the ground beef, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes. Tip: Don’t stir too much; letting it sit for a bit helps it brown.
4. Sprinkle in the chili powder, cumin, and salt, stirring to coat the beef evenly.
5. Pour in the can of Rotel tomatoes (juice and all), stirring to combine, and let it simmer for about 10 minutes to meld the flavors.
6. Meanwhile, cook the pasta according to the package instructions until al dente, then drain. Tip: Save a cup of pasta water; it’s gold for adjusting sauce consistency.
7. Combine the cooked pasta with the beef mixture, adding a splash of pasta water if needed to loosen it up.
8. Sprinkle the shredded cheese on top, cover for a minute to let it melt, then give it a final stir.

Velvety pasta coated in a spicy, beefy sauce with just the right kick from the Rotel—this dish is a weeknight hero. Serve it straight from the skillet for that rustic charm, or top with fresh cilantro for a pop of color and freshness.

Rotel Ground Beef Quesadillas

After a long day, there’s nothing like whipping up something quick, cheesy, and utterly satisfying. That’s why I’m obsessed with these Rotel Ground Beef Quesadillas—they’re my go-to when I need comfort food fast.

Ingredients

• 1 pound of ground beef (the leaner, the better for less grease)
• A splash of olive oil (just enough to coat your pan)
• 1 can of Rotel tomatoes and green chilies (don’t drain it—that liquid gold adds flavor)
• A couple of cups of shredded cheddar cheese (because more cheese is always better)
• 4 large flour tortillas (the burrito-sized ones work best)
• A pinch of salt and pepper (to wake up all those flavors)

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil.
2. Once the oil is shimmering, add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Season with salt and pepper here for even flavor distribution.
3. Stir in the can of Rotel (juice and all) and let it simmer for about 3 minutes, until the mixture thickens slightly. Tip: This is the perfect time to taste and adjust seasoning if needed.
4. Lay out your tortillas and sprinkle a generous amount of cheese on one half of each. Spoon the beef mixture over the cheese, then fold the tortillas over. Tip: Press down gently to help them stay closed while cooking.
5. Wipe out the skillet and return it to medium heat. Cook each quesadilla for about 2-3 minutes per side, until golden and crispy, and the cheese is melty.

How about serving these beauties with a dollop of sour cream or a side of guacamole? The crispy exterior gives way to a gooey, spicy center that’s absolutely addictive. Perfect for game night or a lazy dinner when you’re flying solo.

Easy Rotel Ground Beef Casserole

How many times have you stared into your pantry, wondering what to whip up for dinner that’s both easy and satisfying? I’ve been there more times than I can count, and that’s how this Easy Rotel Ground Beef Casserole became a staple in my kitchen. It’s the perfect dish for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 pound of ground beef (the leaner, the better, but hey, use what you’ve got)
• 1 can of Rotel tomatoes and green chilies (don’t drain it, that liquid gold is flavor)
• 1 cup of shredded cheddar cheese (because everything’s better with cheese)
• 1/2 cup of sour cream (a dollop of creaminess)
• 1 bag of tortilla chips (for that irresistible crunch)
• A splash of olive oil (just enough to keep things from sticking)
• A couple of green onions, chopped (for a fresh finish)

Instructions

1. Preheat your oven to 350°F (175°C) and grab a baking dish. No need to grease it; we’re keeping it simple.
2. Heat a splash of olive oil in a skillet over medium heat. Add the ground beef, breaking it apart as it browns. Tip: Don’t rush the browning; that’s where the flavor builds.
3. Once the beef is nicely browned, stir in the can of Rotel (juice and all) and let it simmer for about 5 minutes. You’ll know it’s ready when the mixture thickens slightly.
4. Remove the skillet from heat and fold in the sour cream and half of the shredded cheese. Tip: Letting the mixture cool slightly prevents the sour cream from curdling.
5. Crush a handful of tortilla chips and spread them at the bottom of your baking dish. This layer adds a surprising crunch that contrasts beautifully with the creamy beef.
6. Pour the beef mixture over the chips, then top with the remaining cheese. Tip: For an extra golden top, broil for the last 2 minutes of baking.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden around the edges.
8. Garnish with chopped green onions right before serving.

Serve this casserole straight from the oven, and watch as the layers of crunchy chips, creamy beef, and melted cheese disappear. It’s a dish that’s as fun to eat as it is to make, with each bite offering a perfect mix of textures and flavors. Try serving it with a side of avocado slices for a cool contrast to the spicy Rotel.

Rotel Ground Beef Stuffed Peppers

How many times have you stared into your fridge, wondering what to make with that ground beef and those bell peppers staring back at you? I’ve been there more times than I can count, and that’s how these Rotel Ground Beef Stuffed Peppers became a staple in my kitchen. They’re the perfect blend of spicy, savory, and just a little bit cheesy—comfort food that doesn’t feel too guilty.

Ingredients

• 4 large bell peppers, any color you like
• 1 lb of ground beef (I usually go for 85% lean)
• A 10 oz can of Rotel diced tomatoes & green chilies (don’t drain it!)
• 1 cup of cooked rice (white or brown, your call)
• A good sprinkle of shredded cheddar cheese (about a cup)
• A couple of dashes of your favorite taco seasoning
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all four peppers snugly.
2. Slice the tops off the peppers and scoop out the seeds and membranes. A little tip: leave the stems on the tops for a cute presentation, but make sure to remove any seeds hiding underneath.
3. Heat a splash of olive oil in a skillet over medium heat, then brown the ground beef until it’s no longer pink, about 5-7 minutes. Drain any excess fat if you’re into that.
4. Stir in the Rotel (juice and all), cooked rice, and taco seasoning. Let it simmer for about 3 minutes so the flavors can get to know each other.
5. Spoon the beef mixture into the peppers, packing it down lightly. Top each with a generous amount of cheddar cheese.
6. Place the peppers in the baking dish and pop them in the oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Pro tip: If the cheese isn’t as golden as you’d like, broil for the last 2 minutes, but watch closely!
7. Let them sit for about 5 minutes before serving—this helps everything set up so they’re not too messy to eat.

Great for a weeknight dinner or meal prep, these stuffed peppers are juicy with a little kick from the Rotel, and the melted cheese on top is just the best. Sometimes, I like to serve them with a dollop of sour cream or a side of avocado slices for extra creaminess.

Creamy Rotel Ground Beef Mac and Cheese

Oh boy, do I have a comfort food classic for you today that’s been a hit in my household ever since I stumbled upon it during one of those ‘what’s left in the pantry’ kind of nights. It’s the kind of dish that brings everyone to the table with minimal fuss and maximum flavor.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for that perfect fat ratio)
• 2 cups of elbow macaroni (because those little tubes hold onto the cheese like a dream)
• 1 can of Rotel diced tomatoes and green chilies (the secret kick that makes this dish sing)
• 2 cups of shredded cheddar cheese (go ahead, add a little extra if you’re feeling indulgent)
• 1 cup of milk (whole milk makes it creamier, but whatever you have works)
• 2 tablespoons of butter (because butter makes everything better)
• A splash of olive oil (just enough to get that beef browning nicely)
• Salt and pepper (season as you go, trust me)

Instructions

1. Grab a large pot, fill it with water, and bring it to a boil over high heat. Add a pinch of salt because this is your only chance to season the pasta itself.
2. Once boiling, add the elbow macaroni and cook according to the package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Season the beef with salt and pepper as it cooks for layered flavor.
4. Drain the beef if there’s excess grease, then stir in the can of Rotel. Let it simmer for about 2 minutes to blend the flavors.
5. Drain the pasta and return it to the pot. Add the butter and milk, stirring until the butter melts. Tip: Keep the heat low here to avoid scalding the milk.
6. Fold in the shredded cheddar cheese until it’s melted and creamy, then mix in the beef and Rotel mixture. Give it a final taste and adjust the seasoning if needed.

Mmm, the result is this incredibly creamy, slightly spicy mac and cheese with hearty bites of ground beef. Serve it straight from the pot for that family-style vibe, or top it with a sprinkle of green onions for a pop of color and freshness.

Rotel Ground Beef Nachos

Deliciously cheesy and packed with flavor, these Rotel Ground Beef Nachos are my go-to for game day or any casual gathering. I remember the first time I whipped these up; the aroma alone had everyone hovering around the kitchen, eager to dig in.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for that perfect fat ratio)
• A can of Rotel tomatoes and green chilies (the original kind, trust me on this)
• A couple of cups of shredded cheddar cheese (because more cheese is always better)
• A splash of olive oil (just enough to coat the pan)
• A bag of your favorite tortilla chips (go for the sturdy ones so they don’t get soggy)
• A handful of chopped green onions (for that fresh crunch)
• A dollop of sour cream (optional, but highly recommended)

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat. Tip: Let the oil get hot before adding the beef to get a nice sear.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Season the beef with a pinch of salt as it cooks to enhance the flavor.
3. Drain any excess fat, then stir in the can of Rotel tomatoes and green chilies. Let it simmer for about 3 minutes, just enough to meld the flavors together.
4. Preheat your oven to 350°F (175°C) while the beef mixture simmers. Tip: This is the perfect time to line a baking sheet with parchment paper for easy cleanup.
5. Spread a layer of tortilla chips on the prepared baking sheet, then evenly distribute the beef mixture over the chips. Top with the shredded cheddar cheese.
6. Bake in the preheated oven for about 5 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped green onions and serve immediately with a dollop of sour cream on the side.

These nachos are a beautiful mess of crunchy, cheesy, and slightly spicy goodness. Try serving them straight from the baking sheet for that authentic, communal eating experience.

Hearty Rotel Ground Beef Chili

Every time the weather starts to turn, I find myself craving a bowl of something warm and comforting. That’s when this Hearty Rotel Ground Beef Chili comes into play—it’s my go-to for those chilly evenings when only a rich, flavorful chili will do. I love how the Rotel tomatoes add just the right amount of zest, making each spoonful a little adventure.

Ingredients

• 1 lb ground beef (the leaner, the better for less grease)
• 1 can (10 oz) of Rotel tomatoes (I go for the original, but spicy works if you’re feeling bold)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 small onion, diced (about a cup)
• 2 cloves garlic, minced (or a couple of teaspoons from the jar if you’re in a pinch)
• 1 cup beef broth (homemade if you’ve got it, but store-bought is fine)
• 2 tbsp chili powder (this is where the magic starts)
• 1 tsp cumin (because what’s chili without it?)
• A splash of olive oil (for sautéing)
• Salt to taste (I know, I know, but sometimes you just gotta)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and sauté until it’s soft and translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of properly sautéed onions is key.
3. Toss in the minced garlic and cook for another minute until fragrant. Watch it closely to avoid burning.
4. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes. Tip: Draining excess fat here makes for a cleaner chili.
5. Stir in the chili powder and cumin, coating the beef evenly, and cook for 2 minutes to toast the spices.
6. Pour in the Rotel tomatoes (juice and all), kidney beans, and beef broth. Bring to a simmer.
7. Reduce heat to low, cover, and let it simmer for at least 30 minutes. Tip: The longer it simmers, the deeper the flavors meld—I sometimes let it go for an hour.
8. Season with salt to taste before serving.

Hearty doesn’t even begin to describe this chili—it’s thick, packed with flavor, and has just the right kick from the Rotel. Serve it over a baked potato for a twist, or with a side of cornbread to soak up every last bit.

Rotel Ground Beef Enchiladas

Back when I first stumbled upon the idea of combining Rotel with ground beef for enchiladas, it was a game-changer for my weeknight dinners. It’s the kind of dish that brings a little spice and a lot of comfort to the table, perfect for those evenings when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb ground beef (the leaner, the better for less grease)
• A can of Rotel tomatoes and green chilies (I go for the original, but hot works if you’re feeling bold)
• A couple of cups of shredded cheese (cheddar or a Mexican blend does the trick)
• 6-8 flour tortillas (soft taco size)
• A splash of vegetable oil
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp cumin (for that earthy warmth)
• A pinch of salt (to bring all the flavors together)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a splash of vegetable oil.
2. In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Tip: Drain any excess fat to keep your enchiladas from getting soggy.
3. Stir in the Rotel, garlic powder, cumin, and a pinch of salt. Let it simmer for about 5 minutes, just enough to meld the flavors together.
4. Spoon the beef mixture into the center of each tortilla, sprinkle with a handful of cheese, then roll them up and place seam-side down in the baking dish. Tip: Don’t overfill the tortillas, or they’ll be hard to roll.
5. Top the enchiladas with the remaining cheese and bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Every bite of these enchiladas is a perfect mix of spicy, cheesy, and hearty. Serve them with a dollop of sour cream or a side of guacamole to balance the heat, and watch them disappear before your eyes.

Quick Rotel Ground Beef Skillet

Remember those nights when you’re scrambling to put dinner on the table, and you need something hearty, flavorful, and quick? That’s exactly when this Quick Rotel Ground Beef Skillet becomes my go-to. It’s a lifesaver on busy evenings, and the best part? It’s packed with flavors that everyone in my family loves.

Ingredients

• 1 lb ground beef (I usually go for the lean kind, but whatever you have works)
• A can of Rotel tomatoes and green chilies (the original kind gives just the right kick)
• A couple of cups of shredded cheddar cheese (because cheese makes everything better)
• A splash of olive oil (just enough to coat the pan)
• Half a cup of diced onions (I sometimes cheat and use frozen)
• A teaspoon of minced garlic (or more if you’re a garlic lover like me)
• A pinch of salt and pepper (to start, you can always add more later)

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat. Tip: If you’re using lean beef, you might not need much oil.
2. Add the diced onions and minced garlic to the skillet, sautéing until they’re just soft and fragrant, about 2 minutes. Tip: Don’t let the garlic brown too much, or it’ll taste bitter.
3. Crumble in the ground beef, cooking until it’s no longer pink, about 5-7 minutes. Tip: Breaking the beef into small pieces as it cooks ensures it browns evenly.
4. Stir in the can of Rotel tomatoes and green chilies, letting everything simmer together for about 5 minutes. The liquid should reduce slightly.
5. Sprinkle the shredded cheddar cheese over the top, covering the skillet with a lid for about 2 minutes, just until the cheese melts.
6. Give it a final stir, taste, and adjust the salt and pepper if needed.

Go ahead and serve this skillet straight from the pan for a rustic touch, or spoon it over some steamed rice for a more filling meal. The melty cheese and the slight heat from the Rotel make every bite irresistible. Sometimes, I even scoop it up with tortilla chips for a fun twist!

Rotel Ground Beef and Rice Bake

Unbelievable how a simple dish can bring back so many memories, right? This Rotel Ground Beef and Rice Bake is one of those comfort foods that reminds me of family gatherings and lazy Sunday dinners. It’s hearty, flavorful, and oh-so-easy to whip up, making it a perfect weeknight meal.

Ingredients

• 1 pound of ground beef (the leaner, the better, but hey, use what you’ve got)
• 1 cup of uncooked white rice (because that’s what makes it hearty)
• A can of Rotel tomatoes and green chilies (for that kick we all love)
• 1 cup of shredded cheddar cheese (because cheese makes everything better)
• A splash of water (about 1/2 cup, to help cook the rice)
• A couple of dashes of your favorite taco seasoning (or make your own if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re baking this beauty.
2. In a large skillet, brown the ground beef over medium heat until it’s no longer pink, about 5-7 minutes. Tip: Drain the excess fat if you’re using a higher fat content beef.
3. Stir in the uncooked rice, Rotel, water, and taco seasoning. Mix it all together like you mean it.
4. Transfer the mixture to a greased baking dish. Cover it tightly with foil because we want that rice to steam perfectly.
5. Bake for 25 minutes, then remove the foil and sprinkle the cheddar cheese on top. Tip: Let it bake uncovered for another 5 minutes or until the cheese is bubbly and slightly golden.
6. Let it sit for a couple of minutes before serving. Tip: This rest time lets the flavors meld together beautifully.

Velvety cheese meets spicy, savory beef and rice in every bite of this bake. Serve it with a side of sour cream and chopped green onions for an extra layer of flavor, or keep it simple and let the dish shine on its own.

Savory Rotel Ground Beef Pie

Zesty flavors and hearty meals are my go-to when the weather starts to cool down, and this Savory Rotel Ground Beef Pie is no exception. I stumbled upon this recipe during a cozy family gathering, and it’s been a hit ever since. Perfect for those nights when you want something comforting yet easy to whip up.

Ingredients

• 1 pound of ground beef (the leaner, the better for less grease)
• A can of Rotel tomatoes and green chilies (the original kind for that perfect kick)
• A cup of shredded cheddar cheese (because everything’s better with cheese)
• Half a cup of sour cream (for that creamy texture)
• A couple of green onions, chopped (for a fresh crunch)
• 1 refrigerated pie crust (because we’re keeping it simple)
• A splash of olive oil (just enough to brown the beef)
• A pinch of salt and pepper (to season to perfection)

Instructions

1. Preheat your oven to 375°F (190°C) and let it warm up while you prep the filling.
2. Heat a splash of olive oil in a skillet over medium heat, then add the ground beef. Break it apart with a spoon and cook until no pink remains, about 5-7 minutes. Tip: Draining excess fat here makes for a less greasy pie.
3. Stir in the can of Rotel (juice and all), and let it simmer for about 5 minutes until slightly thickened. Tip: This is where the flavors start to marry, so don’t rush it.
4. Remove from heat and fold in the sour cream and half the cheddar cheese until everything’s nicely coated.
5. Unroll the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the beef mixture in, then sprinkle the remaining cheese on top.
6. Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly. Tip: Let it sit for 5 minutes before slicing to keep it from falling apart.

Perfectly creamy with a slight crunch from the crust, this pie is a crowd-pleaser. Serve it with a side of crisp salad or scoop it up with tortilla chips for an extra fun twist.

Rotel Ground Beef Stuffed Shells

Back when I first stumbled upon the idea of combining Rotel with ground beef and stuffing it into pasta shells, I knew I had to give it a try. It’s the kind of dish that brings a little spice to your dinner table without requiring you to spend all day in the kitchen.

Ingredients

• 1 box of jumbo pasta shells
• 1 pound of ground beef
• 1 can of Rotel tomatoes, undrained
• 2 cups of shredded cheddar cheese
• 1 small onion, diced
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of dashes of salt and pepper
• 1 teaspoon of chili powder
• 1/2 cup of water

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Boil the jumbo pasta shells according to the package instructions until they’re al dente, then drain and set aside.
3. While the pasta cooks, heat a splash of olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until they’re soft and fragrant.
4. Add the ground beef to the skillet, breaking it apart as it cooks until it’s no longer pink. Tip: Draining the excess fat here will keep your shells from getting greasy.
5. Stir in the undrained Rotel tomatoes, chili powder, and a couple of dashes of salt and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
6. Remove the skillet from the heat and fold in 1 cup of the shredded cheddar cheese until it’s melted and gooey.
7. Carefully stuff each pasta shell with the beef mixture and arrange them in the baking dish. Tip: A small spoon or a piping bag can make this step a breeze.
8. Pour 1/2 cup of water around the shells in the dish to keep them moist during baking, then sprinkle the remaining cheese on top.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

These stuffed shells come out with a perfect balance of creamy, cheesy goodness and a hint of spice from the Rotel. Try serving them with a crisp green salad and some garlic bread for a meal that’s sure to impress.

Flavorful Rotel Ground Beef Soup

There’s something incredibly comforting about a bowl of hearty soup, especially when it’s as easy to make as this Flavorful Rotel Ground Beef Soup. I remember the first time I whipped this up on a chilly evening, and now it’s a staple in my kitchen for those days when I need a quick, satisfying meal.

Ingredients

• 1 pound of ground beef (I like to use lean for less grease)
• A can of Rotel tomatoes and green chilies (the original kind gives the perfect kick)
• 4 cups of beef broth (homemade if you have it, but store-bought works just fine)
• A couple of cloves of garlic, minced (because garlic makes everything better)
• A splash of olive oil (for browning that beef)
• 1 teaspoon of cumin (for that warm, earthy flavor)
• Salt and pepper (to season as you go)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Don’t rush the browning; it builds flavor.
3. Toss in the minced garlic and cumin, stirring for about 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Pour in the Rotel tomatoes and green chilies, followed by the beef broth, stirring to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Season with salt and pepper to your liking, then serve hot.

Ladle this soup into bowls and watch as the rich, tomatoey broth with tender beef and a hint of spice warms you from the inside out. It’s fantastic with a side of crusty bread for dipping or over a scoop of rice for a heartier meal.

Rotel Ground Beef and Potato Hash

Kicking off the day with a hearty breakfast has always been my go-to for energy, and nothing beats the simplicity and flavor of a good hash. This Rotel Ground Beef and Potato Hash is my latest obsession, combining spicy, savory, and comforting all in one skillet. It’s the kind of dish that makes you want to linger a little longer at the breakfast table.

Ingredients

• 1 lb ground beef (I like 80/20 for flavor)
• 2 cups diced potatoes (about 2 medium, skins on for texture)
• 1 can (10 oz) Rotel tomatoes with green chilies (undrained, for that kick)
• 1 small onion, diced (about 1/2 cup)
• A couple of garlic cloves, minced (because garlic makes everything better)
• A splash of olive oil (about 2 tbsp, for frying)
• Salt and pepper (to get those layers of flavor just right)

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Tip: Let the oil get hot but not smoking to avoid burning the garlic.
2. Add the diced onions and minced garlic to the skillet, sautéing until they’re soft and fragrant, about 2 minutes. Tip: Stir constantly to prevent the garlic from browning too quickly.
3. Toss in the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Season with salt and pepper here.
4. Add the diced potatoes to the skillet, stirring to combine everything. Let it cook undisturbed for 5 minutes to get a nice crust on the potatoes. Tip: This is where the magic happens for texture, so resist the urge to stir too much.
5. Pour in the Rotel tomatoes with their juices, mixing well. Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the potatoes are tender.
6. Give it a final stir, adjust the seasoning if needed, and serve hot.

Bold flavors and textures make this hash a standout. The potatoes get crispy edges while staying soft inside, and the Rotel adds just the right amount of heat. Try topping it with a fried egg for an extra layer of deliciousness.

Baked Rotel Ground Beef Ziti

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, this Baked Rotel Ground Beef Ziti has become my go-to comfort food. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a hit with my family.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for that perfect fat ratio)
• 8 ounces of ziti pasta (about half a standard box)
• 1 can (10 oz) of Rotel tomatoes with green chilies (for that kick)
• 1 cup of shredded cheddar cheese (because everything’s better with cheese)
• A splash of olive oil (just enough to coat the pan)
• A couple of cloves of garlic, minced (fresh is best, but I won’t judge)
• 1 teaspoon of Italian seasoning (it’s the secret weapon)
• Salt and pepper (to your heart’s content)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 baking dish. No need to grease it; we’re keeping it simple.
2. Bring a large pot of salted water to a boil and cook the ziti according to the package directions until al dente, about 8 minutes. Drain and set aside.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add the minced garlic and Italian seasoning to the beef, stirring for about 30 seconds until fragrant. This is where the magic starts.
5. Stir in the Rotel tomatoes (juice and all) and let the mixture simmer for about 5 minutes. The liquid should reduce slightly, thickening the sauce.
6. Combine the cooked ziti and beef mixture in the baking dish, mixing well to ensure every noodle is coated. Sprinkle the cheddar cheese evenly over the top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let it sit for 5 minutes before serving. This rest time allows the flavors to meld beautifully.

So there you have it—a dish that’s as easy to make as it is delicious. The ziti comes out perfectly tender, with the beef and Rotel adding a spicy, savory depth that’s irresistible. Serve it with a simple green salad or garlic bread to round out the meal.

Conclusion

Perfect for any home cook looking to spice up their meal routine, these 17 Delicious Rotel Recipes with Ground Beef offer a variety of flavors to explore. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!