Brace yourself for a flavor explosion! If you’re craving quick, comforting dinners that pack a punch, you’ve come to the right place. We’ve gathered 18 mouthwatering Rotel recipes with ground beef—think cheesy dips, hearty casseroles, and zesty skillet meals. Perfect for busy weeknights or game-day gatherings, these spicy delights are sure to become family favorites. Ready to spice things up? Let’s dive into these delicious dishes!
Cheesy Rotel Ground Beef Quesadillas
Just when you need a comforting, crowd-pleasing meal that comes together quickly, these cheesy Rotel ground beef quesadillas deliver. They’re perfect for busy weeknights, game day gatherings, or whenever a cheesy, savory craving strikes, combining familiar flavors in a crispy tortilla package.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for flavor, but leaner works too)
– 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained (the zesty kick is key!)
– 1 tsp ground cumin (toasted cumin adds wonderful depth)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp chili powder
– 1/4 tsp salt
– 8 (8-inch) flour tortillas (the burrito-size ones hold everything well)
– 2 cups shredded Mexican cheese blend (I always grab a pre-shredded mix for convenience)
– 2 tbsp vegetable oil, divided (for that perfect golden crisp)
Instructions
1. Place a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.
2. Cook the beef for 5–7 minutes, stirring occasionally, until it is fully browned and no pink remains.
3. Tip: Carefully drain any excess grease from the skillet into a heat-safe container to keep the filling from being greasy.
4. Reduce the heat to medium and stir in the undrained Rotel, cumin, garlic powder, onion powder, chili powder, and salt.
5. Simmer the mixture for 3–4 minutes, stirring frequently, until most of the liquid has evaporated and the flavors meld.
6. Transfer the beef mixture to a bowl and wipe the skillet clean with a paper towel.
7. Tip: Letting the filling cool slightly prevents the tortillas from getting soggy when assembling.
8. Place the skillet back over medium heat and add 1/2 tablespoon of vegetable oil, swirling to coat the bottom.
9. Lay one tortilla flat in the skillet and sprinkle 1/4 cup of shredded cheese evenly over half of it.
10. Spoon about 1/3 cup of the beef mixture over the cheese, then top with another 1/4 cup of cheese.
11. Fold the empty half of the tortilla over the filling, pressing down gently with the spatula.
12. Cook for 2–3 minutes until the bottom is golden brown and crispy, then carefully flip the quesadilla.
13. Tip: Press down lightly after flipping to ensure even cooking and melting of the cheese inside.
14. Cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted.
15. Transfer the cooked quesadilla to a cutting board and repeat steps 8–14 with the remaining oil, tortillas, filling, and cheese.
16. Let each quesadilla rest for 1 minute before slicing into wedges with a sharp knife or pizza cutter.
Golden and crisp on the outside with a molten, savory filling, these quesadillas offer a satisfying contrast in every bite. The Rotel adds a subtle tangy heat that balances the rich beef and cheese beautifully. For a fun twist, serve them with a dollop of cool sour cream, a sprinkle of fresh cilantro, or alongside a simple avocado salad.
Spicy Rotel Ground Beef Tacos
Now, let’s dive into making these incredibly flavorful Spicy Rotel Ground Beef Tacos—a perfect weeknight meal that comes together quickly with bold, zesty flavors everyone will love. This recipe walks you through each step methodically, ensuring even beginners can create delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (I prefer 80/20 for juicier tacos)
– 1 can (10 oz) Rotel diced tomatoes & green chilies, undrained (this adds the perfect spicy kick)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– 1 tsp ground cumin (toasted cumin adds a warm, earthy note)
– 1 tsp chili powder (adjust based on your heat preference)
– 1/2 tsp salt (I use kosher salt for even seasoning)
– 8 small corn tortillas (warmed tortillas are essential for flexibility)
– Optional toppings: shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes—this builds a flavorful base.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
4. Add 1 lb ground beef to the skillet, breaking it apart with a wooden spoon into small crumbles.
5. Cook the beef, stirring occasionally, until no pink remains, about 6-8 minutes; drain any excess grease for a less greasy filling.
6. Sprinkle 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt over the beef, stirring to coat evenly and toast the spices for 30 seconds.
7. Pour in 1 can of undrained Rotel diced tomatoes & green chilies, stirring to combine all ingredients.
8. Reduce heat to medium-low and simmer the mixture, uncovered, for 10 minutes until thickened slightly, stirring occasionally to prevent sticking.
9. While the beef simmers, warm 8 corn tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30 seconds—this prevents cracking.
10. Spoon the beef mixture evenly into the warmed tortillas, filling each generously.
11. Top with optional shredded lettuce, diced tomatoes, shredded cheddar cheese, or sour cream as desired.
Just serve these tacos immediately for the best experience: the beef is savory and spicy with a tender texture from the simmered Rotel, while the warm corn tortillas add a slight chew. For a creative twist, try them as taco bowls over rice or with a squeeze of lime for extra brightness.
Rotel Ground Beef and Rice Casserole
Many of us crave a comforting, one-dish meal that comes together with minimal fuss, especially during busy weeks. This Rotel Ground Beef and Rice Casserole is exactly that—a hearty, flavorful dish that combines savory ground beef, zesty tomatoes, and tender rice in a single baking dish. Let me guide you through each step to ensure perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for a bit of extra flavor and moisture)
– 1 cup long-grain white rice, uncooked (rinsing it removes excess starch for fluffier results)
– 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained (the mild version is my go-to for a family-friendly kick)
– 1 cup beef broth (low-sodium lets you control the salt better)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
– 1 small yellow onion, finely diced (I always keep these on hand for quick meals)
– 2 cloves garlic, minced (fresh garlic makes a big difference here)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– 1 tsp chili powder (adjust to your spice preference)
– ½ tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook until no pink remains, about 5-7 minutes.
6. Drain any excess grease from the skillet to keep the casserole from being too oily.
7. Stir in 1 cup uncooked rice, 1 can undrained Rotel, 1 cup beef broth, 1 tsp chili powder, and ½ tsp black pepper until well combined.
8. Transfer the mixture to a 9×13-inch baking dish and spread it evenly with a spatula.
9. Cover the dish tightly with aluminum foil to trap steam, which helps the rice cook through.
10. Bake in the preheated oven for 30 minutes, then remove the foil and check if the rice is tender and liquid is absorbed.
11. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the casserole.
12. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to settle.
During this resting time, the casserole firms up slightly, making it easier to scoop. You’ll love the creamy texture from the melted cheese mingling with the savory beef and tender rice—it’s a crowd-pleaser that holds up well for leftovers. Try serving it with a simple green salad or scooping it into tortillas for a fun twist on taco night.
Creamy Rotel Ground Beef Pasta
Finally, a comforting pasta dish that comes together with minimal fuss and maximum flavor. This creamy Rotel ground beef pasta is the perfect weeknight solution when you want something hearty and satisfying without spending hours in the kitchen. Let’s walk through each step together to ensure delicious results.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (I like 85/15 for a good balance of flavor and leanness)
– 8 oz rotini pasta (the corkscrew shape holds the sauce beautifully)
– 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, undrained (this is the flavor powerhouse)
– 1 cup heavy cream (for that luxurious, velvety texture)
– 1 cup shredded cheddar cheese (I always grab sharp cheddar for a bolder taste)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 2 tbsp unsalted butter (my go-to for sautéing)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika (adds a wonderful depth)
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.
2. Add the 8 oz of rotini pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat.
4. Add the 1 lb of ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
5. Cook the beef for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
6. Tip: Use a slotted spoon to transfer the cooked beef to a bowl, leaving about 1 tablespoon of fat in the skillet for cooking the aromatics.
7. Reduce the heat to medium and add 2 tbsp of unsalted butter to the skillet.
8. Add the finely diced small yellow onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
9. Add the 2 minced garlic cloves and cook for 1 more minute, just until fragrant.
10. Tip: Don’t let the garlic brown, as it can turn bitter.
11. Return the cooked ground beef to the skillet with the onions and garlic.
12. Stir in the entire undrained can of Rotel tomatoes, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
13. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld.
14. Reduce the heat to low and slowly pour in the 1 cup of heavy cream, stirring constantly to incorporate it smoothly into the beef mixture.
15. Let the sauce simmer gently on low heat for 2-3 minutes, until slightly thickened.
16. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
17. Tip: The starchy pasta water helps the sauce cling to the noodles.
18. Add the drained pasta to the skillet with the creamy beef sauce.
19. Sprinkle the 1 cup of shredded cheddar cheese over the pasta and sauce.
20. Gently toss everything together until the cheese is melted and the pasta is evenly coated, adding a splash of the reserved pasta water if the sauce seems too thick.
Perfectly creamy with a gentle kick from the Rotel, this pasta is comfort food at its best. The smoky paprika and sharp cheddar create a rich, savory flavor that clings to every corkscrew of pasta. For a fun twist, try serving it in individual cast-iron skillets straight from the oven, topped with extra cheese and broiled until bubbly.
Rotel Ground Beef Stuffed Peppers
Bursting with flavor and perfect for a cozy family dinner, these Rotel Ground Beef Stuffed Peppers combine familiar comfort food ingredients in a vibrant, satisfying package. Let’s walk through each step together to create this hearty dish that’s sure to become a weeknight favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large bell peppers, any color you like—I often mix red and green for a festive look
– 1 lb ground beef (85/15 lean-to-fat ratio works beautifully for moisture)
– 1 cup cooked white rice, cooled (day-old rice actually works best here to prevent sogginess)
– 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained—this is the flavor powerhouse
– 1 cup shredded cheddar cheese, divided (I prefer sharp cheddar for a tangy kick)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tsp chili powder
– ½ tsp ground cumin
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Slice the tops off the bell peppers and remove all seeds and membranes, then arrange them cut-side up in the prepared dish.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the diced onion to the skillet and cook, stirring frequently, until translucent and soft, about 4-5 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
6. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
7. Drain any excess grease from the skillet, then stir in the undrained Rotel, cooked rice, chili powder, cumin, ½ cup of the cheddar cheese, and a pinch each of salt and black pepper.
8. Spoon the beef mixture evenly into each bell pepper cavity, packing it gently but not too tightly.
9. Sprinkle the remaining ½ cup of cheddar cheese over the tops of the stuffed peppers.
10. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake uncovered for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and lightly golden.
12. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Lovingly crafted, these peppers offer a delightful contrast between the tender, slightly sweet bell pepper shells and the zesty, savory beef filling. The melted cheddar forms a perfect gooey crown, while the Rotel infuses every bite with a gentle kick. For a fun twist, try serving them over a bed of crisp lettuce with a dollop of cool sour cream to balance the heat.
Easy Rotel Ground Beef Nachos
Finally, a nacho recipe that delivers maximum flavor with minimal fuss—perfect for busy weeknights or last-minute gatherings. This Easy Rotel Ground Beef Nachos recipe combines savory ground beef with zesty Rotel tomatoes and melted cheese over crispy tortilla chips, creating a crowd-pleasing appetizer or casual meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for better flavor and moisture)
– 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained (the zesty kick is essential)
– 1 cup shredded cheddar cheese (freshly shredded melts smoother than pre-shredded)
– 1 (13 oz) bag tortilla chips (go for sturdy restaurant-style chips to hold up the toppings)
– 1 tbsp olive oil (extra virgin is my go-to for a light, fruity note)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking the nachos later.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula as it cooks.
4. Cook the beef for 5–7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
5. Drain any excess grease from the skillet using a spoon, leaving about 1 tbsp for flavor.
6. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt into the beef, coating it evenly.
7. Add the undrained can of Rotel diced tomatoes with green chilies to the skillet, mixing well with the beef.
8. Simmer the mixture over medium heat for 3–5 minutes, until the liquid reduces slightly and the flavors meld.
9. Arrange the tortilla chips in a single layer on a large baking sheet to prevent sogginess.
10. Spoon the beef mixture evenly over the chips, covering them without overcrowding.
11. Sprinkle 1 cup shredded cheddar cheese over the beef, ensuring even coverage for gooey melts.
12. Bake in the preheated oven at 375°F for 5–7 minutes, until the cheese is fully melted and bubbly.
13. Remove the baking sheet from the oven using oven mitts, and let the nachos cool for 2 minutes before serving.
Zesty and satisfying, these nachos boast a perfect crunch from the chips contrasted with the juicy, spiced beef and creamy melted cheese. For a creative twist, serve them with dollops of sour cream or sliced jalapeños on the side to let everyone customize their plate.
Rotel Ground Beef Taco Soup
Crafting a cozy, comforting meal doesn’t have to be complicated, and this Rotel Ground Beef Taco Soup is the perfect example. Let’s walk through this simple, one-pot recipe that delivers big, bold flavor with minimal effort, perfect for a busy weeknight or a casual gathering. You’ll be amazed at how quickly it comes together.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of extra virgin olive oil (my go-to for its fruity flavor)
– 1 pound of lean ground beef (I prefer 90/10 for less grease)
– 1 medium yellow onion, diced (about 1 cup)
– 1 packet (1 oz) of taco seasoning
– 1 can (10 oz) of Rotel diced tomatoes & green chilies, undrained (it adds the perfect kick!)
– 1 can (15 oz) of black beans, rinsed and drained
– 1 can (15 oz) of whole kernel corn, drained
– 4 cups of beef broth (low-sodium gives you better control)
– 1 cup of water
– Optional toppings: shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro
Instructions
1. Place a large pot or Dutch oven over medium-high heat and add 1 tablespoon of extra virgin olive oil.
2. Add 1 pound of lean ground beef to the pot, breaking it apart with a wooden spoon.
3. Cook the beef for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains. Tip: Don’t rush this step—proper browning builds a deeper flavor base.
4. Add 1 diced medium yellow onion to the pot with the beef.
5. Cook the onion with the beef for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent.
6. Sprinkle 1 packet of taco seasoning over the beef and onion mixture.
7. Stir the seasoning into the mixture for 1 minute until it is fragrant and well-coated. Tip: Toasting the seasoning briefly enhances its spices.
8. Pour in 1 can of undrained Rotel diced tomatoes & green chilies.
9. Add 1 can of rinsed and drained black beans and 1 can of drained whole kernel corn.
10. Pour in 4 cups of beef broth and 1 cup of water.
11. Stir all the ingredients in the pot until they are thoroughly combined.
12. Increase the heat to bring the soup to a boil.
13. Once boiling, immediately reduce the heat to low, covering the pot with a lid.
14. Let the soup simmer gently for 15 minutes, stirring once halfway through. Tip: Simmering allows the flavors to meld beautifully without overcooking the vegetables.
15. After 15 minutes, remove the pot from the heat.
Kick back and ladle this hearty soup into bowls. You’ll love the thick, stew-like texture packed with tender beef, beans, and corn, all swimming in a broth that’s tangy from the tomatoes and warmly spiced. For a fun twist, serve it topped with a handful of crushed tortilla chips for crunch, a dollop of cool sour cream, and a sprinkle of sharp cheddar cheese—it’s like a deconstructed taco in a bowl!
Rotel Ground Beef Enchiladas
Let’s make a comforting weeknight dinner that’s bursting with Tex-Mex flavor—these Rotel Ground Beef Enchiladas come together with minimal fuss and maximum satisfaction. I love how the zesty tomatoes and melted cheese create a cozy, crowd-pleasing meal perfect for busy evenings. Follow along step-by-step, and you’ll have a delicious dish ready in no time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (I use 80/20 for the best flavor and moisture)
– 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained (this adds a nice kick—I prefer the original version)
– 1 cup shredded cheddar cheese, divided (sharp cheddar is my go-to for extra tang)
– 8 flour tortillas (6-inch size works perfectly for easy rolling)
– 1 cup enchilada sauce (I like a mild red sauce from the store for convenience)
– 1 tbsp olive oil (extra virgin olive oil gives a subtle richness)
– 1/2 cup diced onion (yellow onion adds sweetness when cooked)
– 1 tsp ground cumin (toasted cumin seeds ground fresh are ideal for depth)
– 1/2 tsp garlic powder (this saves time versus mincing fresh garlic)
– Salt to taste (I add a pinch after browning the beef to enhance flavors)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1/2 cup diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
4. Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula, and cook for 5-6 minutes until no pink remains. Tip: Drain any excess grease for a less oily filling.
5. Stir in 1 can undrained Rotel diced tomatoes with green chilies, 1 tsp ground cumin, and 1/2 tsp garlic powder, then simmer for 2-3 minutes until heated through. Remove from heat and let cool slightly.
6. Spread 1/4 cup enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking.
7. Spoon about 1/3 cup of the beef mixture onto each of 8 flour tortillas, top with a sprinkle of shredded cheddar cheese (reserving some for later), and roll tightly. Tip: Warm tortillas for 10 seconds in the microwave to make them more pliable and less likely to tear.
8. Place the rolled tortillas seam-side down in the baking dish, packing them snugly in a single layer.
9. Pour the remaining 3/4 cup enchilada sauce over the top, covering the tortillas evenly.
10. Sprinkle the reserved shredded cheddar cheese over the sauce. Tip: For a golden-brown top, bake uncovered to let the cheese melt and bubble.
11. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is melted and the edges are lightly browned.
12. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
Ultimately, these enchiladas emerge from the oven with a gooey, cheesy top and a tender, saucy interior that’s packed with savory beef and a hint of spice from the Rotel. The tortillas soften just enough to hold everything together without becoming mushy. For a fun twist, serve them with a dollop of sour cream or a side of crisp lettuce for added freshness.
Rotel Ground Beef and Cheese Dip
Nothing says comfort food quite like a warm, cheesy dip that comes together with minimal effort. Now, let’s walk through this simple yet satisfying Rotel Ground Beef and Cheese Dip, perfect for any gathering or cozy night in. You’ll be amazed at how a few basic ingredients transform into a crowd-pleasing appetizer.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for a bit more flavor and moisture)
– 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained (the mild version works well if you’re sensitive to heat)
– 1 (8 oz) package cream cheese, softened to room temperature for easier blending
– 1 cup shredded cheddar cheese (I prefer sharp cheddar for a bolder taste)
– 1/2 cup sour cream (full-fat gives the creamiest texture)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
Instructions
1. Heat a large skillet over medium-high heat on the stovetop.
2. Add the ground beef to the skillet and cook it for 5-7 minutes, breaking it into small crumbles with a spatula until it’s fully browned and no pink remains.
3. Drain any excess grease from the skillet by tilting it and using a spoon to remove the liquid, which helps prevent a greasy dip.
4. Reduce the heat to medium-low and add the undrained Rotel diced tomatoes and green chilies to the skillet with the beef.
5. Stir in the softened cream cheese, using the spatula to mix until it’s completely melted and smooth, which should take about 2-3 minutes.
6. Add the sour cream, garlic powder, onion powder, and black pepper to the skillet, stirring continuously for 1-2 minutes until everything is well combined.
7. Sprinkle the shredded cheddar cheese over the mixture and stir gently for another 2-3 minutes until the cheese is fully melted and the dip is hot and bubbly.
8. Remove the skillet from the heat and let the dip sit for 2 minutes to thicken slightly before serving.
9. Keep the dip warm in a slow cooker on low heat if you’re serving it over a longer period to maintain its creamy consistency.
Know that this dip boasts a rich, velvety texture with a savory kick from the beef and Rotel, making it irresistible when scooped with tortilla chips. For a fun twist, try serving it in a bread bowl or drizzling it over baked potatoes to elevate a simple meal into something special.
Rotel Ground Beef Stuffed Shells
Now, let’s dive into a comforting classic with a zesty twist that’s perfect for feeding a crowd or enjoying as leftovers. These Rotel Ground Beef Stuffed Shells combine familiar pasta with a flavorful kick, making them an ideal dish for busy weeknights or casual gatherings. You’ll appreciate how the methodical steps build layers of flavor, resulting in a satisfying meal that everyone will love.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 pound ground beef (I like 85/15 for a good balance of flavor and leanness)
– 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained (this adds the perfect zesty kick)
– 1 (15 oz) container ricotta cheese (full-fat gives the creamiest texture)
– 1 cup shredded mozzarella cheese, divided (I always keep a little extra on hand for topping)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 1 large egg, at room temperature (this helps bind the filling smoothly)
– 1 teaspoon garlic powder
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (12 oz) box jumbo pasta shells (about 24 shells)
– 2 cups marinara sauce (my go-to is a jarred variety to save time)
– 1 tablespoon extra virgin olive oil (for drizzling before baking)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking—they should be al dente since they’ll bake further.
4. Drain the shells in a colander and rinse briefly with cool water to stop the cooking process, then set aside.
5. In a large skillet over medium-high heat, cook the ground beef for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
6. Drain any excess grease from the skillet, then stir in the undrained Rotel tomatoes and green chilies, cooking for 2 more minutes to blend the flavors.
7. In a medium mixing bowl, combine the ricotta cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper, mixing gently until smooth—tip: avoid overmixing to keep the filling light.
8. Fold the cooked ground beef mixture into the cheese mixture until evenly incorporated.
9. Spread 1 cup of the marinara sauce evenly in the bottom of a 9×13 inch baking dish.
10. Stuff each cooked shell with about 2 tablespoons of the beef and cheese filling, using a spoon or your hands, and place them seam-side up in the baking dish—tip: work quickly to prevent the shells from drying out.
11. Pour the remaining 1 cup of marinara sauce over the stuffed shells, then sprinkle the reserved 1/4 cup of mozzarella cheese on top.
12. Drizzle the olive oil evenly over the cheese to help it brown nicely during baking.
13. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown—tip: check at 10 minutes to avoid overbrowning.
15. Let the dish rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
Ultimately, these stuffed shells offer a delightful contrast of tender pasta with a hearty, zesty filling that’s both comforting and invigorating. The melted cheeses create a creamy texture that pairs perfectly with the slight heat from the Rotel, making each bite satisfyingly rich. For a creative twist, serve them alongside a crisp green salad or garlic bread to soak up any extra sauce.
Rotel Ground Beef Chili Mac
Picture this: a cozy winter evening where you crave something hearty yet simple enough for a weeknight. Perfectly combining the comfort of chili with the ease of mac and cheese, this Rotel Ground Beef Chili Mac delivers bold flavors with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb ground beef (I like 80/20 for juiciness)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced (fresh is best for that aromatic punch)
- 1 (10 oz) can Rotel diced tomatoes with green chilies (mild or original—your choice!)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed (I prefer dark red for color)
- 2 cups elbow macaroni
- 4 cups beef broth (low-sodium lets you control salt)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
- 2 tbsp olive oil (extra virgin is my go-to for sautéing)
Instructions
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add 1 lb ground beef and cook, breaking it into small crumbles with a wooden spoon, for 5–7 minutes until no pink remains.
- Stir in 1 diced onion and cook for 3–4 minutes until translucent, scraping any browned bits from the bottom—this adds depth.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
- Pour in 1 can Rotel, 1 can tomato sauce, 1 can drained kidney beans, 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp black pepper, stirring to combine.
- Add 2 cups elbow macaroni and 4 cups beef broth, bringing the mixture to a boil over high heat.
- Reduce heat to medium-low, cover the pot, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente (check at 12 minutes to avoid overcooking).
- Remove from heat and stir in 1 cup shredded cheddar cheese until melted and creamy, about 1 minute.
- Let the chili mac rest, uncovered, for 5 minutes to thicken slightly before serving.
Outcome: This dish boasts a rich, slightly spicy tomato base with tender pasta and hearty beef, all enveloped in a cheesy sauce. For a fun twist, top it with crushed tortilla chips or a dollop of sour cream to balance the heat, making it a crowd-pleaser any night of the week.
Rotel Ground Beef and Potato Skillet
A hearty, one-pan meal that comes together quickly on busy weeknights, this Rotel Ground Beef and Potato Skillet combines savory ground beef, tender potatoes, and zesty tomatoes for a comforting dish the whole family will love. It’s perfect for beginners because everything cooks in a single skillet, minimizing cleanup while maximizing flavor. Let’s walk through it step by step so you can master this easy dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its rich flavor)
– 1 pound lean ground beef (I prefer 85/15 for a good balance of flavor and less grease)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 3 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
– 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained (it adds a nice kick)
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese (for topping, use sharp cheddar if you like it tangy)
– 2 tablespoons chopped fresh cilantro (optional, but it brightens up the dish)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound lean ground beef to the skillet and cook, breaking it up with a spatula, until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in 1 medium yellow onion, diced, and cook until softened and translucent, about 3-4 minutes.
4. Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to burn it.
5. Mix in 3 medium russet potatoes, peeled and diced, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat the potatoes evenly.
6. Pour in 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained, and stir to combine all ingredients.
7. Reduce heat to medium-low, cover the skillet with a lid, and simmer for 15 minutes, stirring occasionally, until the potatoes are fork-tender. Tip: Check the potatoes by piercing one with a fork; if it slides in easily, they’re done.
8. Remove the lid and sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
9. Cover the skillet again and let it sit off the heat for 2-3 minutes until the cheese melts completely. Tip: This resting time allows the flavors to meld together beautifully.
10. Garnish with 2 tablespoons chopped fresh cilantro, if using, before serving.
Vibrant and satisfying, this skillet delivers a creamy texture from the melted cheese and tender potatoes, balanced by the spicy kick of the Rotel tomatoes. Serve it straight from the pan with a side of warm tortillas or over a bed of rice for a heartier meal, and enjoy the rich, comforting flavors that make it a weeknight favorite.
Rotel Ground Beef Burrito Bowls
Kickstart your weeknight dinner routine with these hearty Rotel Ground Beef Burrito Bowls—a customizable, one-pan wonder that’s ready in under 30 minutes. Perfect for busy evenings, this dish layers savory ground beef with zesty tomatoes, fluffy rice, and all your favorite toppings. Let’s walk through each simple step together, ensuring you end up with a flavorful, satisfying meal every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (I like 85/15 for a good balance of flavor and leanness)
– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained—it adds a nice kick!)
– 1 cup beef broth (low-sodium is my go-to for better control over seasoning)
– 1 tbsp olive oil (extra virgin olive oil adds a fruity note)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the skillet, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s browned evenly.
4. Tip: Drain any excess grease from the skillet for a less oily texture, but leave about 1 tbsp for flavor.
5. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until the beef is well-coated, about 30 seconds.
6. Add 1 cup rinsed long-grain white rice to the skillet, toasting it with the beef for 1 minute to enhance its nutty flavor.
7. Pour in 1 (10 oz) can undrained Rotel diced tomatoes with green chilies and 1 cup low-sodium beef broth, scraping up any browned bits from the bottom of the skillet.
8. Tip: Use a spatula to gently scrape—those bits add depth to the dish!
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet tightly with a lid.
10. Simmer for 15–18 minutes, without stirring, until the rice is tender and has absorbed most of the liquid.
11. Tip: Check at 15 minutes by fluffing a bit of rice with a fork; if it’s still firm, cover and cook 2–3 minutes more.
12. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and settle.
13. Fluff the mixture gently with a fork before serving.
14. Divide into bowls and top with optional shredded cheese, sour cream, diced avocado, or chopped cilantro as desired.
What makes these bowls so satisfying is the contrast of tender, spiced beef with the slight bite of rice and the tangy pop from the Rotel tomatoes. For a fun twist, serve them in crispy tortilla bowls or alongside a simple side salad to balance the richness.
Rotel Ground Beef Mexican Pizza
Picture this: a crispy tortilla base loaded with savory ground beef, melted cheese, and zesty Rotel tomatoes—a Tex-Mex twist on pizza night that comes together in under 30 minutes. Perfect for busy weeknights or casual gatherings, this dish delivers bold flavors with minimal fuss, making it a crowd-pleaser even for beginner cooks.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb ground beef (I like 80/20 for juiciness)
- 1 (10 oz) can Rotel diced tomatoes & green chilies, drained—this adds the perfect kick!
- 4 large flour tortillas (burrito-size works best for stability)
- 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
- 1/2 cup shredded Monterey Jack cheese (for extra creaminess)
- 1/2 cup refried beans (smooth or traditional, your choice)
- 1/4 cup diced red onion (for a crisp bite)
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tbsp olive oil (extra virgin is my go-to for sautéing)
- Sour cream and sliced jalapeños for topping (optional but recommended)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula as it cooks.
- Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s browned.
- Drain any excess grease from the skillet, then stir in 2 tbsp taco seasoning and the drained Rotel tomatoes.
- Simmer the mixture for 2–3 minutes until slightly thickened, then remove from heat.
- Place 4 flour tortillas on the prepared baking sheet in a single layer.
- Spread 2 tbsp refried beans evenly over each tortilla, leaving a 1/2-inch border around the edges.
- Divide the beef mixture among the tortillas, spreading it over the beans.
- Sprinkle 1/4 cup cheddar cheese and 2 tbsp Monterey Jack cheese over each pizza.
- Top with 1 tbsp diced red onion per pizza for added crunch.
- Bake at 425°F for 8–10 minutes, until the tortillas are golden and the cheese is bubbly.
- Remove from the oven and let cool for 2–3 minutes before slicing into wedges.
Here’s why this recipe shines: the tortillas crisp up beautifully in the oven, offering a sturdy yet tender base that holds the hearty toppings without sogginess. Each bite bursts with savory beef, melted cheese, and a hint of spice from the Rotel—serve it with a dollop of cool sour cream and extra jalapeños for a customizable kick that’ll have everyone reaching for seconds.
Rotel Ground Beef Stuffed Zucchini
Facing a busy weeknight but craving something hearty and satisfying? This Rotel Ground Beef Stuffed Zucchini is your answer—a clever, one-pan meal that transforms humble ingredients into a comforting dinner everyone will love. Let’s walk through it step by step, perfect for beginners ready to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 medium zucchinis, halved lengthwise (look for firm ones that feel heavy for their size)
– 1 lb ground beef, 80/20 lean-to-fat ratio for the best flavor
– 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained (it adds a nice kick!)
– 1 cup shredded cheddar cheese, divided (I always keep a block on hand for freshness)
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced (fresh is key here for aroma)
– 1 tbsp olive oil, extra virgin is my go-to for sautéing
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and black pepper, to season as you go
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Scoop out the seeds from each zucchini half using a spoon, leaving a 1/4-inch thick shell to hold the filling.
3. Place the zucchini halves cut-side up on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
4. Bake the zucchini for 10 minutes until slightly softened but still firm—this prevents them from getting mushy later.
5. While the zucchini bakes, heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spatula.
6. Cook the beef for 5-7 minutes until browned and no pink remains, then drain any excess fat.
7. Add the diced onion to the skillet and cook for 3-4 minutes until translucent, stirring often to avoid burning.
8. Stir in the minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant to bloom the spices.
9. Pour in the undrained Rotel tomatoes and green chilies, simmering for 5 minutes to let the flavors meld and thicken slightly.
10. Remove the skillet from heat and mix in 1/2 cup of cheddar cheese until melted and creamy.
11. Take the zucchini out of the oven and evenly spoon the beef mixture into each hollowed-out half, packing it gently.
12. Top each stuffed zucchini with the remaining 1/2 cup of cheddar cheese.
13. Return the baking sheet to the oven and bake for 15-20 minutes until the cheese is bubbly and golden brown.
14. Let the zucchini cool for 5 minutes before serving to set the filling.
Generously stuffed and bursting with flavor, these zucchinis offer a tender bite with a savory, slightly spicy kick from the Rotel. The melted cheese forms a gooey blanket that ties everything together beautifully. Try serving them alongside a crisp green salad or over a bed of rice for a complete meal that’s as versatile as it is delicious.
Rotel Ground Beef Shepherd’s Pie
Believe it or not, the best comfort food often comes from combining humble pantry staples with a little creativity. This Rotel Ground Beef Shepherd’s Pie is exactly that—a cozy, flavorful twist on a classic that’s perfect for feeding a crowd or enjoying as leftovers. Let’s walk through it step by step so you can make it with confidence.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs ground beef (I like 80/20 for better flavor and moisture)
– 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained (it adds a nice kick!)
– 1 cup frozen corn kernels (no need to thaw)
– 1 cup frozen peas (they’ll cook right in the sauce)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced (fresh is best for that aromatic punch)
– 2 cups beef broth (low-sodium lets you control the salt)
– 2 tbsp all-purpose flour (for thickening the filling)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp dried thyme (rub it between your fingers to release more flavor)
– 1/2 tsp black pepper
– 4 cups mashed potatoes, prepared (use your favorite recipe or store-bought for a shortcut)
– 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1.5 lbs ground beef to the skillet, breaking it into small pieces with a wooden spoon as it cooks for 5–7 minutes until browned and no pink remains.
4. Tip: Drain excess fat from the beef into a heatproof bowl to keep the filling from being greasy.
5. Add 1 cup diced onion to the skillet with the beef and sauté for 3–4 minutes until softened and translucent.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle 2 tbsp all-purpose flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
8. Gradually pour in 2 cups beef broth while stirring to prevent lumps, then add 1 can undrained Rotel, 1 cup corn, 1 cup peas, 1 tsp dried thyme, and 1/2 tsp black pepper.
9. Tip: Let the filling simmer uncovered for 8–10 minutes, stirring occasionally, until it thickens to a gravy-like consistency.
10. Transfer the beef mixture to a 9×13-inch baking dish, spreading it into an even layer.
11. Spoon 4 cups mashed potatoes over the top, spreading gently to cover the filling completely.
12. Tip: Use a fork to create ridges on the potato surface—this helps it brown nicely in the oven.
13. Sprinkle 1 cup shredded cheddar cheese evenly over the potatoes.
14. Bake at 375°F for 20–25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
15. Remove from the oven and let it rest for 5 minutes before serving to allow the filling to set.
Vividly golden and bubbling straight from the oven, this pie offers a hearty texture with creamy potatoes layered over a savory, slightly spicy beef filling. The Rotel adds a tangy warmth that pairs perfectly with the rich cheese, making it ideal for serving alongside a crisp green salad or reheating for a quick weeknight meal.
Rotel Ground Beef and Cornbread Casserole
Every holiday season, I find myself craving comforting casseroles that feed a crowd without keeping me in the kitchen all day. This Rotel Ground Beef and Cornbread Casserole is my go-to solution—it’s hearty, flavorful, and comes together with simple pantry staples for a satisfying weeknight dinner or potluck contribution.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 lb ground beef (I like 85/15 for a good balance of flavor and leanness)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced (fresh is best for that aromatic punch)
- 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, undrained
- 1 (15 oz) can whole kernel corn, drained well
- 1 (10.5 oz) can condensed cream of mushroom soup (this is my secret for creaminess)
- 1 cup shredded sharp cheddar cheese, divided
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 large egg, at room temperature for easier mixing
- ⅓ cup whole milk
- 1 tbsp vegetable oil (for sautéing)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the diced onion to the skillet and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
- Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until no pink remains, about 6-8 minutes. Tip: Draining any excess fat after browning helps prevent a greasy casserole.
- Stir in the undrained can of Rotel, drained corn, cream of mushroom soup, ½ cup of the shredded cheddar cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until fully combined.
- Pour the beef mixture into the prepared baking dish and spread it into an even layer.
- In a medium bowl, whisk together the Jiffy corn muffin mix, 1 large egg, and ⅓ cup whole milk until just combined—a few lumps are fine. Tip: Avoid overmixing the cornbread batter to keep it tender.
- Carefully spoon the cornbread batter over the beef layer and gently spread it to cover most of the surface.
- Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the cornbread batter.
- Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Tip: Let the casserole rest for 5-10 minutes after baking so the layers set for easier serving.
Comforting and crowd-pleasing, this casserole emerges from the oven with a golden, cheesy cornbread topping that gives way to a savory, slightly spicy beef filling beneath. The corn kernels add a sweet pop, while the Rotel provides just enough heat to keep things interesting. Serve it straight from the dish with a simple green salad or scoop it into bowls for a cozy, all-in-one meal that’s perfect for chilly evenings.
Rotel Ground Beef Taco Salad
Versatile and perfect for busy weeknights, this Rotel Ground Beef Taco Salad brings together familiar flavors in a fresh, satisfying way. Let’s build this layered salad step by step—it’s easier than you think and endlessly customizable to suit your family’s tastes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 works best for flavor and moisture)
– 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained (I love the mild version for a family-friendly kick)
– 1 (1 oz) packet taco seasoning (or 2 tbsp homemade blend)
– 1/2 cup water
– 1 head romaine lettuce, chopped (crisp romaine holds up beautifully)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
– 1 cup tortilla chips, lightly crushed (I prefer restaurant-style for sturdy scoops)
– 1/2 cup sour cream (full-fat gives the creamiest finish)
– 1/2 cup salsa (use your favorite—mine is a chunky medium heat)
Instructions
1. Heat a large skillet over medium-high heat for 1 minute until hot.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 6–8 minutes, stirring occasionally, until no pink remains and it’s browned throughout.
4. Drain any excess grease from the skillet using a spoon or by tilting it carefully over a heat-safe bowl.
5. Reduce the heat to medium and add the undrained Rotel, taco seasoning, and 1/2 cup water to the skillet.
6. Stir the mixture well to combine all ingredients evenly.
7. Simmer the beef mixture for 5–7 minutes, stirring every 2 minutes, until the liquid reduces and thickens slightly.
8. Remove the skillet from the heat and let the beef mixture cool for 5 minutes to prevent wilting the lettuce.
9. While the beef cools, divide the chopped romaine lettuce evenly among 4 serving bowls.
10. Top the lettuce in each bowl with 1/4 of the warm beef mixture, spreading it evenly.
11. Sprinkle 1/4 cup shredded cheddar cheese over the beef in each bowl.
12. Add 1/4 cup lightly crushed tortilla chips to each bowl for crunch.
13. Dollop 2 tablespoons of sour cream onto each salad, placing it in the center.
14. Spoon 2 tablespoons of salsa over each salad, drizzling it around the sour cream.
15. Serve immediately with forks for mixing everything together.
Layers of warm, seasoned beef against cool, crisp lettuce create a delightful contrast in every bite. The melted cheese and tangy salsa blend into a creamy, zesty dressing when mixed, while the tortilla chips add a satisfying crunch that holds up well. For a fun twist, serve it in individual taco salad bowls or let everyone build their own with extra toppings like avocado or black beans.
Summary
These 18 Spicy Rotel Recipes with Ground Beef offer endless comfort food possibilities, from quick weeknight dinners to game-day favorites. We hope you find a new family favorite! Give one a try, leave a comment telling us which dish you loved most, and don’t forget to share this roundup on Pinterest to spread the spicy joy. Happy cooking!
