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Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners

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Savor the comforting warmth of Creamy Rotel Pasta with Ground Beef, perfect for quick and delightful weeknight dinners.

Ingredients

Scale
  • 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.)
  • 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.)
  • 1 can Diced Tomatoes with Green Chilies (Rotel) (If unavailable, use plain diced tomatoes with spices.)
  • 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

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Once done, drain and set aside.
  2. In the same pot, heat olive oil over medium heat. Add the ground beef, cooking until browned, around 5-7 minutes. Drain any excess fat.
  3. Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute, allowing the spices to blend into the meat.
  4. Pour in the Rotel, adding softened cream cheese and beef broth. Stir until smooth and creamy.
  5. Return the cooked macaroni to the pot. Add shredded cheddar cheese, stirring until melted and well coated.
  6. Dish into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.

Nutrition

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