Creamy Rotel Pasta with Ground Beef
A comforting and quick dinner that combines tender elbow macaroni, flavorful ground beef, and a creamy sauce, perfect for busy weeknights.
Ingredients
Pasta and Meat
- 8 oz Elbow Macaroni Feel free to use any pasta shape you love.
- 1 lb Ground Beef Substitute with ground turkey or chicken for a lighter option.
- 2 tbsp Olive Oil Can be swapped for canola oil if preferred.
Seasonings
- 1 tsp Garlic Powder Fresh minced garlic can kick it up a notch.
- 1 tsp Onion Powder Replace with finely diced fresh onion for extra texture.
- 1 tsp Salt Adjust to taste for perfect seasoning.
- 1 tsp Pepper Adjust to taste for perfect seasoning.
Sauces and Bases
- 1 can Diced Tomatoes with Green Chilies (Rotel) If unavailable, use plain diced tomatoes with spices for a similar flavor.
- 8 oz Cream Cheese Consider sour cream for a tangy twist.
- 1 cup Beef Broth Keep it vegetarian by using vegetable broth instead!
- 1 cup Shredded Cheddar Cheese Feel free to substitute with Monterey Jack or a dairy-free alternative.
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
- In a separate skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat if necessary.
Cooking
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well.
- Pour in the can of diced tomatoes along with their juice, cream cheese, and beef broth. Stir until the cream cheese is melted and incorporated.
- Add the cooked macaroni to the meat mixture. Stir everything together until well combined.
- Remove the skillet from the heat, and sprinkle in the shredded cheddar cheese. Mix until it’s melting and creamy.
Notes
Garnish with chopped green onions or fresh cilantro for a fresh twist. Pairs wonderfully with garlic bread or a simple green salad. For an extra crunch, sprinkle crushed tortilla chips on top!