Description

This Creamy Rotel Pasta with Ground Beef is a comforting and easy-to-make weeknight dinner that’s packed with flavor. Tender elbow macaroni is smothered in a rich, creamy sauce made from cream cheese, shredded cheddar, and flavorful diced tomatoes with green chilies (Rotel). Ground beef adds a hearty protein boost making this dish both satisfying and delicious. Perfect for busy evenings when you want something warm and tasty on the table fast.

Ingredients

Scale

Pasta

8 oz Elbow Macaroni (feel free to use any pasta shape you love)

Meat and Oil

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)

Seasonings

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)

Sauce and Extras

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

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Brown the Ground Beef: In the same pot, heat the olive oil over medium heat. Add the ground beef and cook it until browned, about 5-7 minutes. Drain any excess fat from the meat.
Add Seasonings: Stir in the garlic powder, onion powder, salt, and pepper to the cooked ground beef. Cook for 1 minute to allow the spices to blend well into the meat.
Create the Creamy Sauce: Pour in the can of diced tomatoes with green chilies (Rotel), add the softened cream cheese and beef broth. Stir continuously until the sauce is smooth and creamy.
Combine Pasta and Sauce: Return the cooked macaroni to the pot with the creamy sauce. Add the shredded cheddar cheese and stir until the cheese is melted and everything is well coated.
Serve: Dish the creamy Rotel pasta into bowls. Garnish with fresh cilantro or parsley if desired, and serve hot for a cozy meal.

Notes

You can substitute ground beef with ground turkey or chicken for a lighter dish.
If you don’t have Rotel, plain diced tomatoes with added chili powder or jalapeño can be used.
For a vegetarian option, swap beef broth with vegetable broth and omit the meat or replace it with plant-based crumbles.
Fresh minced garlic and diced onions can be used instead of garlic and onion powder for added flavor and texture.
For a tangier sauce, try substituting cream cheese with sour cream.
Make sure to cook the pasta just until al dente to avoid mushiness when combined with the sauce.
Consider adding a side of steamed vegetables or a fresh salad for a balanced meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Rotel pasta, creamy pasta recipe, ground beef pasta, easy weeknight dinner, comfort food pasta