Creamy Rotel Pasta with Ground Beef
A comforting and tasty meal that combines tender pasta, seasoned ground beef, and a creamy tomato sauce, perfect for weeknight dinners.
Ingredients
Pasta and Beef
- 8 ounces elbow macaroni
- 1 pound ground beef Opt for lean ground beef to reduce grease.
- 2 tablespoons olive oil
- 1 can diced tomatoes with green chilies (Rotel), 10 ounces
- 1 block cream cheese, softened, 8 ounces Can use dairy-free option if needed.
- 1 cup shredded cheddar cheese
Seasonings
- 1 cup beef broth Add more if needed for sauce consistency.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh cilantro or parsley (optional)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
Browning the Beef
- In the same pot, heat olive oil over medium heat. Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat if necessary.
Creating the Sauce
- Stir in garlic powder and onion powder, then season with salt and pepper. Cook for 1 minute.
- Add Rotel tomatoes, softened cream cheese, and beef broth. Stir until cream cheese melts and sauce is smooth; add more broth if needed.
Combining and Serving
- Return pasta to the pot and fold in shredded cheddar. Cook for 2–3 minutes until cheese melts and coats the pasta in a creamy sauce.
- Garnish with fresh cilantro or parsley if desired and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove, adding a little more broth if necessary. For variations, consider using meat alternatives or adding vegetables.