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Creamy Rotel Pasta with Ground Beef

A creamy, flavorful pasta dish featuring ground beef and spicy Rotel, perfect for warm family dinners.
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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: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dairy
  • 8 oz Elbow Macaroni Classic pasta shape, can use any pasta shape you prefer.
  • 8 oz Cream Cheese Provides creaminess; can substitute with sour cream.
  • 1 cup Shredded Cheddar Cheese Classic topping; alternatives include Monterey Jack or dairy-free.
Meat
  • 1 lb Ground Beef Can substitute with ground turkey or chicken for a lighter option.
Vegetables and Flavorings
  • 1 can Diced Tomatoes with Green Chilies (Rotel) Adds a spicy kick; substitute with plain tomatoes and spices if necessary.
  • 1 cup Beef Broth For moisture and flavor; use vegetable broth for a vegetarian option.
  • 2 tbsp Olive Oil Adds richness; can swap for canola oil.
  • 1 tsp Garlic Powder Fresh minced garlic can be used for extra flavor.
  • 1 tsp Onion Powder Substitute with finely diced fresh onion for texture.
  • 1 tsp Salt Adjust seasoning to taste.
  • 1 tsp Pepper Adjust according to preference.

Method
 

Cooking Pasta
  1. Cook the elbow macaroni according to package instructions until al dente, drain, and set aside.
Cooking Meat
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking until browned and no longer pink. Drain any excess fat.
Combining Ingredients
  1. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir to combine and cook for another minute.
  2. Add the can of Rotel and bring to a simmer. Allow to cook for about 5 minutes, letting the flavors meld.
  3. Stir in the cream cheese and beef broth until smooth and creamy. Then add the cooked elbow macaroni, stirring until everything is combined.
  4. Top with shredded cheddar cheese, allowing it to melt before serving.

Notes

For added nutrition, include cooked vegetables like spinach or bell peppers. A double batch keeps well for leftovers.