Creamy Rotel Pasta with Ground Beef
A one-pan comfort dish featuring savory ground beef, zesty Rotel tomatoes, and a creamy cheese sauce. Ready in just 30 minutes, it's perfect for a cozy family dinner.
Ingredients
Pasta and Base Ingredients
- 8 oz Elbow Macaroni Cook according to package instructions.
- 1 lb Ground Beef Use lean beef for a healthier option.
- 2 tbsp Olive Oil For cooking the beef.
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 can Diced Tomatoes with Green Chilies (Rotel)
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese For topping.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned.
- Stir in garlic powder, onion powder, salt, and pepper. Mix well!
Cooking
- Pour in the diced tomatoes with green chilies and add cream cheese. Stir until creamy and combined.
- Add the beef broth and let it simmer for a few minutes.
- Add the cooked pasta to the skillet and stir until everything is coated in that delicious creamy sauce.
- Sprinkle shredded cheddar cheese on top, and mix until melted and gooey.
Notes
Store leftovers in the fridge for up to 3-4 days in an airtight container. Can be frozen for up to 2 months. Reheat in the microwave or on the stovetop; add a splash of beef broth if needed.