Creamy Rotel Pasta with Beef

Creamy Rotel Pasta with Ground Beef makes weeknight dinners a breeze with its quick preparation and comforting flavors. The savory blend of beef, creamy cheese, and spicy tomatoes creates a family favorite that comes together in just half an hour and never fails to satisfy pasta cravings.

My family loves this for last minute meals and we have even taken leftovers on road trips because it reheats so well The Rotel really wakes up the flavors and the creamy sauce gets rave reviews

Ingredients

• Elbow macaroni: Adds classic pasta texture and holds onto all the creamy sauce Look for a bronze-die or ridged brand for better sauce cling
• Ground beef: Offers richness and heartiness Use freshly ground beef for best flavor and less excess fat
• Diced tomatoes with green chilies Rotel: Brings a tangy spicy kick I like to use the original or mild version and always check the can date for peak freshness
• Cream cheese: Provides the creamy base Be sure it is fully softened to avoid lumps in the sauce
• Shredded cheddar cheese: Melts in for gooey deliciousness Freshly shredded always melts better than prebagged
• Beef broth: Deepens savory notes Use low sodium to control the salt in the finished dish
• Garlic powder and onion powder: Bring all-day-simmered flavor without fuss Look for aromatic powders with a fresh scent
• Salt and pepper: For perfect seasoning Freshly cracked is always my pick for brightness
• Olive oil: Helps brown the meat and builds flavor Choose extra virgin for its gentle taste
• Fresh cilantro or parsley for garnish: Optional but adds color and freshness I love a shower of parsley to finish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add macaroni and stir to keep it from sticking Cook just until al dente usually about eight minutes then immediately drain and set aside so it stays firm and does not overcook

Brown the Beef:

Return the empty pot to the stove and heat olive oil over medium Once shimmering add ground beef Break it up with a wooden spoon as it cooks Sauté until deeply browned and no pink remains then drain off any extra fat for a lighter finished dish

Season the Beef:

Sprinkle in garlic powder onion powder salt and pepper Stir thoroughly and cook for about one minute This blooming step unlocks all the spice flavor and evenly seasons the beef

Create the Creamy Sauce:

Add diced tomatoes with green chilies softened cream cheese and beef broth Stir slowly and consistently until cream cheese is completely melted and you have a smooth fragrant sauce This can take several minutes and patience ensures a velvety result

Combine and Add the Cheese:

Toss the drained macaroni right into the pot Stir well so every piece gets coated Add in the cheddar cheese and blend until melted and silky Everything should be evenly coated with creamy cheesy sauce

Garnish and Serve:

Spoon into bowls and if you wish top with fresh cilantro or parsley Serve piping hot for the best texture and flavor

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One of my favorite touches is using really sharp cheddar The tang stands up to the Rotel tomatoes My kids always request extra cheese on top and this was the first recipe my oldest learned to cook solo because it is just that simple

Storage Tips

Let leftovers cool before transferring to an airtight container Store in the fridge up to three days Reheat gently on the stove or in a microwave adding a splash of broth or milk if needed to loosen the sauce The pasta remains rich and creamy even after reheating

Ingredient Substitutions

Feel free to try ground turkey or chicken if you want a lighter base For vegetarians plant based ground meat works nicely and you can use vegetable broth in place of beef If Rotel is too spicy use plain canned diced tomatoes and a dash of smoked paprika

Serving Suggestions

Serve Creamy Rotel Pasta with Ground Beef on its own or alongside a crisp green salad and crusty bread It also pairs well with sautéed green beans or steamed broccoli For gatherings I dish it into a casserole pan and let everyone help themselves

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Cultural and Historical Context

Pasta with creamy tomato sauces is a staple of Southern kitchens and has become popular nationwide especially when quick comforting meals are needed Rotel tomatoes have been a beloved shortcut since the 1940s lending a spicy signature flavor to everything from dips to casseroles I love how this recipe honors those traditions but streamlines everything for busy cooks

Frequently Asked Questions

→ Can I substitute another type of pasta?

Absolutely, penne, shells, or rotini all work well and hold the creamy sauce beautifully.

→ How do I make the dish spicier?

Add a can of diced jalapeños or stir in cayenne pepper to increase the heat to your liking.

→ Is it possible to make this dish ahead?

Yes, prepare as directed and refrigerate. Reheat gently on the stove with a splash of broth to loosen the sauce.

→ What can I use instead of ground beef?

Ground turkey, chicken, or a plant-based meat alternative work well in this flavorful dish.

→ Does this freeze well?

It’s best enjoyed fresh, but you can freeze portions. Thaw and reheat with a little broth to restore creaminess.