Go Back

Creamy Rotel Pasta with Ground Beef

A warm and creamy pasta dish with ground beef, packed with cheesy goodness and a hint of spice—perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta & Ground Beef
  • 8 oz Elbow Macaroni Cook according to package instructions.
  • 1 lb Ground Beef Use either beef or a leaner alternative.
Seasonings
  • 2 tbsp Olive Oil For browning the beef.
  • 1 tsp Garlic Powder Enhances the flavor.
  • 1 tsp Onion Powder Adds a savory taste.
  • 1 tsp Salt To taste.
  • 1 tsp Pepper To taste.
Sauce & Toppings
  • 1 can Diced Tomatoes with Green Chilies (Rotel) Provides spice and flavor.
  • 8 oz Cream Cheese For creaminess.
  • 1 cup Beef Broth Adds depth to the sauce.
  • 1 cup Shredded Cheddar Cheese For topping and extra creaminess.

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. Add the ground beef and cook until browned.
  3. Stir in garlic powder, onion powder, salt, and pepper. Mix well!
  4. Pour in the diced tomatoes with green chilies and add cream cheese. Stir until creamy and combined.
  5. Add the beef broth and let it simmer for a few minutes.
  6. Add the cooked pasta to the skillet and stir until everything is coated in the creamy sauce.
  7. Sprinkle shredded cheddar cheese on top, and mix until melted and gooey.

Notes

For serving, pair with a fresh garden salad or warm garlic bread. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave, adding broth if necessary.