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Cheesy Nacho Beef Rotini Skillet

This tasty Cheesy Nacho Beef Rotini Skillet features tender cooked rotini noodles that are smothered in a beefy nacho sauce filled with tomatoes, chilies and sweet onion. Add-in a heaping helping of gooey cheese and your favorite taco toppings turns this skillet into a one-dish-meal.

Cheesy Nacho Beef Rotini Skillet

Easy Cheesy Nacho Beef Rotini Skillet Recipe

My family could eat Mexican food every single night of the week. There’s no such thing as “too often” when it comes to the South-of-the-border flavors they love.  If you’re feeding hungry boys like I am, a dish like this easy nacho beef rotini skillet goes miles in being budget friendly and appealing. How to make easy Nacho Beef Rotini Skillet:

  • Pasta – Two cups dry uncooked rotini pasta.
  • Beef – One pound lean ground beef 85/15
  • Vegetables – Onion and poblano pepper.
  • Fat – Olive oil or vegetable oil.
  • Seasonings – Garlic salt, lemon pepper, taco seasoning and ground cumin.
  • Mix-ins – Light red kidney bean, Rotel tomatoes either Chili Fixins’ (seasoned for chili) or original Rotel diced tomatoes and green chilies, fiesta nacho cheese or cheddar cheese soup, Mexican corn, milk and chive and onion cream cheese.
  • Cheese – Shredded Colby-Jack cheese.
  • Assorted toppings for garnishing: Sliced black olives salsa, sour cream and jalapeno slices. You can use any of your favorite toppings.
Cheesy Nacho Beef Rotini Skillet

How to Make the BEST Cheesy Nacho Beef Rotini Skillet Recipe

  • Ingredients you’ll need to make Cheesy Nacho Beef Rotini Skillet Recipe:  Uncooked rotini, ground beef, onion, poblano pepper, olive oil, garlic salt, lemon pepper, Rotel Chili Fixin’s tomatoes, kidney beans, Mexican corn, nacho cheese soup, milk, taco seasoning, cumin, shredded cheddar or colby jack cheese, chive and onion cream cheese. You’ll also need sour cream, salsa, black olives or any of your favorite toppings.
  • Kitchen tools you’ll need: A large skillet, pasta cooker, measuring cups and spoons, sharp knife and cutting board, cheese grater and large spoon for stirring.
  • The Rotel tomatoes used in this recipe are already seasoned for chili. You can use classic Rotel tomatoes with green chiles and adapt the seasonings to your taste. You could also use another brand of chili seasoned tomatoes.
  • You can adapt this recipe using any flavor of shredded cheese that you have on hand. Queso quesadilla cheese, monterey jack or classic cheddar cheese.
  • To save time, you could cook the pasta in advance, cool and package in a Ziploc bag then chill until you’re ready to assemble. When doing so, reheat the pasta gently in the microwave before adding to the skillet.
  • Ways to Serve Nacho Rotini: We love to garnish this skillet with olives but, you can certainly add them only as a garnish for those who may not enjoy them quite as much.
  • If time allows a big bowl of pico de gallo and a side of fresh guacamole would be tasty accompaniments.
  • If you’re feelin’ extra resourceful a piece of green chile cornbread would be a delicious way to round-out the meal.
  • Store Cheesy Nacho Beef Rotini chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Cheesy Nacho Beef Rotini Skillet

More Easy Ground Beef Recipes to Make

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Cheesy Nacho Beef Rotini Skillet

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican Inspired
Keyword: cheesy-nacho-beef-rotini-skillet, easy-ground-beef-recipes, nachos
Servings: 8 servings
Author: Melissa Sperka


  • 2 cups uncooked rotini pasta
  • 1 lb lean ground beef 85/15
  • 1 medium onion diced
  • 1 small poblano pepper seeded and diced
  • Olive oil
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 14 oz can light red kidney bean, rinsed
  • 2 10 oz Rotel chili fixins' or Original Diced Tomatoes and Green Chilies
  • 1 10 3/4 oz can Fiesta Nacho Cheese Soup
  • 1 10 oz can Mexican corn, drained
  • 1 1/2 cup milk
  • 4 Tbsp quality taco seasoning
  • 2 tsp ground cumin
  • 4 oz Chive & Onion cream cheese softened
  • 3 cups shredded Colby-Jack cheese
  • Assorted toppings for garnishing: sliced black olives salsa, sour cream, jalapeno slices


  • Cook the pasta in salted water per the package directions until al dente. Drain well.
  • In a large skillet or pot, brown onion and poblano in a couple of drizzles of olive oil. Cook for 2-3 minutes until softened and beginning to brown.
  • Add ground beef. Cook over medium-high heat until no pink remains. Season with garlic salt and lemon pepper. Drain any excess fat from the pan. Lower the heat to medium.
  • To the skillet add the beans, tomatoes, soup, corn, milk, taco seasoning, and cumin. Mix well.
  • Simmer over medium for about 15 minutes.
  • After simmering for 15 minutes add the cream cheese. Stir until it melts.
  • Add the pasta and 2 cups cheese stirring until the ingredients are evenly coated.
  • Top with the remaining cheese and let the skillet sit with the heat turned off until it melts.
  • Serve immediately with your favorite taco toppings.
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Hi, Melissa….love the blog and the book! Is there a substitute for the canned soup? (sorry!)..maybe a homemade quick cheese sauce, spiced up?…..thanks! Looks wonderful, will make this week for the kids, I’m sure!

  2. Hi Melissa. This recipe looks delicious! When you say 2 cups noodles, do you mean 16 oz or measured in a measuring cup? Thank you!

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