Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners
Savor the comforting warmth of Creamy Rotel Pasta with Ground Beef, perfect for quick and delightful weeknight dinners.
Ingredients
Scale
- 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.)
- 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.)
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Once done, drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the ground beef, cooking until browned, around 5-7 minutes. Drain any excess fat.
- Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute, allowing the spices to blend into the meat.
- Pour in the Rotel, adding softened cream cheese and beef broth. Stir until smooth and creamy.
- Return the cooked macaroni to the pot. Add shredded cheddar cheese, stirring until melted and well coated.
- Dish into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.