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Creamy Rotel Pasta with Ground Beef

A comforting and zesty creamy pasta dish that brings the family together in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Elbow Macaroni
  • 1 lb Ground Beef
  • 2 tbsp Olive Oil For browning the beef
  • 1 tsp Garlic Powder Enhances flavor
  • 1 tsp Onion Powder Enhances flavor
  • 1 tsp Salt To taste
  • 1 tsp Pepper To taste
  • 1 can Diced Tomatoes with Green Chilies (Rotel)
  • 8 oz Cream Cheese For creaminess
  • 1 cup Beef Broth Adds moisture and flavor
  • 1 cup Shredded Cheddar Cheese For topping

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 that delicious creamy sauce.
  7. Sprinkle shredded cheddar cheese on top, and mix until melted and gooey.

Notes

For extra flavor, toast the garlic. This dish stores well in the fridge for 3-4 days or can be frozen for 2-3 months without cheese.