Cheesy Chorizo Rotel Pasta
This slow cooker chorizo Rotel pasta combines browned chorizo, Velveeta, cream cheese, and spicy Rotel tomatoes for a creamy, comforting Tex-Mex pasta that cooks hands-off on high for 2 hours.
⚡Slow Cooker
This slow cooker chorizo Rotel pasta combines browned chorizo, Velveeta, cream cheese, and spicy Rotel tomatoes for a creamy, comforting Tex-Mex pasta that cooks hands-off on high for 2 hours.
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In a skillet, brown the chorizo. Drain any excess grease.
Add the browned chorizo to the basin of a slow cooker.
Add the cream cheese, Mexican-style processed cheese, undrained can of diced tomatoes and green chiles, and heavy cream to the slow cooker.
Cover and cook on high for 2 hours.
While the sauce cooks, boil the pasta shells according to package directions. Drain and set aside.
After 2 hours, uncover the slow cooker and stir the sauce until it is smooth and well combined.
Add the cooked pasta shells to the cheese sauce and stir to coat everything evenly.
Stir in the sour cream and shredded Mexican cheese blend until fully incorporated and melted.
Serve immediately and enjoy.
Refrigerate in an airtight container up to 3 days. Reheat on stovetop over medium-low heat, stirring often and adding milk or cream to restore creaminess.
slow cooker · skillet (for browning chorizo) · large pot (for cooking pasta)
Yes. Brown the chorizo, then combine all ingredients (except pasta) in a large pot over medium-low heat, stirring until cheeses melt and sauce is smooth, about 15-20 minutes. Add cooked pasta and toss to coat.
The recipe calls for chorizo as the main protein. Ground beef is optional; use 1 lb chorizo alone if preferred for deeper flavor, or substitute with 1 lb ground beef if avoiding pork.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals, adding milk or cream to loosen if needed.
Yes, cook on low for 3.5 to 4 hours instead of 2 hours on high. Add pasta during the last 15 minutes or after cooking, as directed.
Use 16 oz sharp cheddar or American cheese (shredded or sliced), though the sauce may be slightly less smooth. Evaporated milk can replace heavy cream for a lighter version.
