Creamy Rotel Pasta
A comforting, quick-cook pasta dish featuring ground beef, creamy cheese, and a touch of spice from diced tomatoes with green chilies.
Ingredients
Main Ingredients
- 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
Cooking
- Boil the pasta until al dente, drain and set aside.
- Heat oil in a skillet, brown the ground beef with garlic and onion powders, season with salt and pepper.
- Pour in the diced tomatoes with chilies and beef broth, stir, and simmer briefly to marry flavors.
- Soften cream cheese by cubing and stirring into the simmering sauce until smooth.
- Fold in shredded cheddar until melty and glossy, then add pasta and toss until everything is combined.
- Serve hot, garnished with optional toppings like green onions or crushed chips.
Notes
If the sauce feels thick, add a splash more broth; if it's thin, simmer a tad longer. Music can help setting the mood while cooking.