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Creamy Rotel Pasta with Ground Beef

A quick and budget-friendly pasta dish that combines creamy sauce, seasoned ground beef, and spicy tomatoes for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

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 and Sauces
  • 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.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the ground beef and cook until browned.
  4. Stir in garlic powder, onion powder, salt, and pepper. Mix well!
  5. Pour in the diced tomatoes with green chilies and add cream cheese. Stir until creamy and combined.
  6. Add the beef broth and let it simmer for a few minutes.
  7. Add the cooked pasta to the skillet and stir until everything is coated in that delicious creamy sauce.
  8. Sprinkle shredded cheddar cheese on top, and mix until melted and gooey.

Notes

This dish keeps well in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat with a splash of broth or water.