Description
Creamy Rotel Pasta with Ground Beef is a quick and flavorful dish combining tender elbow macaroni, savory ground beef, and creamy cheeses with a touch of zesty Rotel tomatoes. Perfect for an easy weeknight dinner that the whole family will love.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 block (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Cook elbow macaroni according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add garlic powder, onion powder, salt, and pepper to the beef. Stir to combine.
- Reduce heat to low and stir in cream cheese until melted and creamy.
- Add Rotel tomatoes (with juices) and beef broth. Stir until well combined and heated through.
- Add cooked macaroni to the skillet and toss until coated in the creamy mixture. Adjust seasoning as needed.
- Garnish with chopped cilantro or parsley if desired and serve warm.
Notes
- Use full-fat cream cheese for a richer sauce.
- Add a pinch of cayenne or chili powder for extra heat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex