Creamy Rotel Pasta with Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces elbow macaroni
02 -
1 pound ground beef
03 -
1 can (10 ounces) diced tomatoes with green chilies
04 -
8 ounces cream cheese, softened
05 -
1 cup shredded cheddar cheese
06 -
1 cup beef broth
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Cooking Essentials
11 -
2 tablespoons olive oil
→ Optional Garnish
12 -
Fresh cilantro or parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
02 -
In the same pot, heat olive oil over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned. Drain excess fat if necessary.
03 -
Add garlic powder, onion powder, salt, and black pepper to the beef. Stir and cook for 1 minute to enhance the flavors.
04 -
Add diced tomatoes with green chilies, softened cream cheese, and beef broth to the pot. Stir continuously until the cream cheese has melted and a smooth sauce forms.
05 -
Return the cooked macaroni to the pot. Add shredded cheddar cheese and stir until the cheese is melted and the pasta is evenly coated in sauce.
06 -
Garnish with freshly chopped cilantro or parsley if desired. Serve immediately while hot.
# Notes:
01 -
Add diced jalapeños or cayenne pepper for extra heat.
02 -
Substitute ground turkey, chicken, or a plant-based ground for dietary preferences.