Rotel was created in 1943 when Carl Roettele couldn't find spicy tomatoes in Texas—now it's in 80% of American pantries.
Crockpot Rotel Pasta
Dive into a deliciously cheesy experience with this easy Crockpot Rotel Pasta! Featuring savory ground beef and zesty Rotel tomatoes, this creamy delight simmers to perfection, allowing the flavors to meld beautifully. Just toss everything in your slow cooker, and let it work its magic for a cozy meal that’s sure to please!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- one pound cooked drained seasoned ground beef (454 g)
🥛Dairy & Eggs(1)
- one block of cream cheese
📦Other(3)
- one can of rotel
- a pound of selen tini (454 g)
- 32 ounce Velveeta (907 g)
👨🍳 Instructions
- 1
In a crockpot, combine the cooked, drained, and seasoned ground beef, Velveeta, cream cheese, and Rotel.
- 2
Cook on low for two hours, mixing well after about an hour.
- 3
Meanwhile, boil salted water and cook the selen tini according to package instructions.
- 4
Once the pasta is cooked, drain and mix it into the crockpot mixture.
💡 Pro Tips
- ✓Cut Velveeta and cream cheese into 1-inch cubes before adding to crockpot to reduce melting time by 30-40% and prevent scorching on the bottom.technique1-inch cubes
- ✓Cook pasta 1-2 minutes under package directions since it will continue cooking in the hot cheese mixture, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Reserve 1/2 cup pasta cooking water before draining - the starchy water helps bind the cheese sauce to pasta and prevents separation.technique1/2 cup
- ✓Add cream cheese first, then Velveeta in the final 30 minutes because cream cheese melts at 70°F while Velveeta melts at 80°F, ensuring smooth integration.timing30 minutes
- ✓Stir every 30 minutes during the 2-hour cook time because cheese proteins can separate and form a grainy texture if left unstirred in slow, uneven heat.timing30 minutes
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Rotel was created in 1943 when Carl Roettele couldn't find spicy tomatoes in Texas—now it's in 80% of American pantries.
Crockpot Rotel Pasta
Dive into a deliciously cheesy experience with this easy Crockpot Rotel Pasta! Featuring savory ground beef and zesty Rotel tomatoes, this creamy delight simmers to perfection, allowing the flavors to meld beautifully. Just toss everything in your slow cooker, and let it work its magic for a cozy meal that’s sure to please!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- one pound cooked drained seasoned ground beef (454 g)
🥛Dairy & Eggs(1)
- one block of cream cheese
📦Other(3)
- one can of rotel
- a pound of selen tini (454 g)
- 32 ounce Velveeta (907 g)
👨🍳 Instructions
- 1
In a crockpot, combine the cooked, drained, and seasoned ground beef, Velveeta, cream cheese, and Rotel.
- 2
Cook on low for two hours, mixing well after about an hour.
- 3
Meanwhile, boil salted water and cook the selen tini according to package instructions.
- 4
Once the pasta is cooked, drain and mix it into the crockpot mixture.
💡 Pro Tips
- ✓Cut Velveeta and cream cheese into 1-inch cubes before adding to crockpot to reduce melting time by 30-40% and prevent scorching on the bottom.technique1-inch cubes
- ✓Cook pasta 1-2 minutes under package directions since it will continue cooking in the hot cheese mixture, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Reserve 1/2 cup pasta cooking water before draining - the starchy water helps bind the cheese sauce to pasta and prevents separation.technique1/2 cup
- ✓Add cream cheese first, then Velveeta in the final 30 minutes because cream cheese melts at 70°F while Velveeta melts at 80°F, ensuring smooth integration.timing30 minutes
- ✓Stir every 30 minutes during the 2-hour cook time because cheese proteins can separate and form a grainy texture if left unstirred in slow, uneven heat.timing30 minutes