Creamy Rotel Pasta with Ground Beef
A comforting one-pan pasta dish featuring creamy cheese and zesty tomatoes, perfect for busy weeknight dinners.
Ingredients
Main Protein
- 1 lb Ground Beef Use lean ground beef for a healthier option. Ground turkey or chicken can be used as alternatives.
Starch/Pasta
- 8 oz Elbow Macaroni Cook according to package instructions until al dente. Alternatives include any pasta shape.
Seasoning/Spice Blend
- 1 tsp Garlic Powder Can be substituted with fresh minced garlic.
- 1 tsp Onion Powder Can be replaced with finely diced onion.
Liquids/Dairy
- 8 oz Cream Cheese Should be softened before use. Sour cream can be an alternative.
- 1 cup Beef Broth Vegetable broth can be used for a vegetarian option.
Aromatics & Vegetables
- 1 can Diced Tomatoes with Green Chilies (Rotel) Drain slightly before adding. Plain diced tomatoes with spices can be used as an alternative.
Optional Finishing Ingredients
- 1 cup Shredded Cheddar Cheese Can be substituted with Monterey Jack or dairy-free cheese.
Instructions
Preparation
- Begin by heating 2 tbsp of olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, about 5–7 minutes. Break up the meat as it cooks.
Cooking
- Once the beef is browned, stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant.
- Add the can of Rotel tomatoes to the skillet. Stir well and let it simmer for 3 minutes.
- Pour in the beef broth, followed by the cream cheese. Stir until the cream cheese melts.
- Stir in the cooked elbow macaroni until well coated with the sauce. Heat through for another 2–3 minutes.
- Sprinkle shredded cheddar cheese over the top. Cover with a lid for 2 minutes to let the cheese melt.
- Remove from heat, stir gently, and serve immediately. Garnish with fresh herbs if desired.
Notes
Enhance flavor with fresh herbs like parsley or cilantro. Customize with vegetables for extra nutrients. Pair with a dollop of sour cream for added creaminess.