Creamy Rotel Pasta with Ground Beef

Creamy Rotel pasta recipe with ground beef for weeknight dinners

Creamy Rotel Pasta with Ground Beef

This Creamy Rotel Pasta with Ground Beef is a cozy, flavorful dish that's perfect for weeknights, combining cheesy decadence with a spicy kick from Rotel.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

Pasta and Beef

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.

Sauce and Toppings

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.

Method

Preparation

Boil the elbow macaroni in salted water until al dente.
In a separate pan, heat olive oil and brown the ground beef until fully cooked.
Add garlic powder and onion powder to the beef and stir well.
Stir in the can of diced tomatoes with green chilies and let it simmer.
Blend in the cream cheese until melted and smooth.
Pour in beef broth and mix until combined.
Add the cooked macaroni to the sauce and stir to coat.
Sprinkle shredded cheddar cheese on top and allow to melt for a few minutes.

Notes

This dish is versatile; feel free to swap out ingredients based on preference. It's great for using up leftover vegetables or different types of cheese.