Creamy Rotel Pasta with Ground Beef Recipe

Introduction

This Creamy Rotel Pasta with Ground Beef is a comforting and flavorful dish that’s quick to prepare. Combining tender elbow macaroni, savory ground beef, and a creamy, cheesy tomato sauce with a hint of spice, it makes for a perfect weeknight meal that the whole family will enjoy.

Ingredients

• 8 ounces elbow macaroni
• 1 pound ground beef
• 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
• 1 block (8 ounces) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup beef broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and set aside.
2. Step 2: In the same pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat if necessary.
3. Step 3: Stir in garlic powder, onion powder, salt, and pepper. Cook for about 1 minute to allow the flavors to blend.
4. Step 4: Add the diced Rotel tomatoes, softened cream cheese, and beef broth to the pot. Stir continuously until the cream cheese has melted and the sauce is smooth.
5. Step 5: Return the cooked pasta to the pot. Add the shredded cheddar cheese and stir until the cheese melts and the pasta is evenly coated with the creamy sauce.
6. Step 6: Garnish with chopped fresh cilantro or parsley if desired. Serve hot and enjoy!

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or diced jalapeños to the sauce.
• Substitute ground turkey or chicken for a lighter version.
• Try using pepper jack cheese instead of cheddar for a spicy twist.
• If you prefer a smoother sauce, blend the Rotel and cream cheese mixture before adding the pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute elbow macaroni with other pasta shapes like rotini, penne, or shells depending on your preference.

Is this recipe freezer-friendly?

This dish can be frozen for up to 2 months. Allow it to cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Creamy Rotel Pasta with Ground Beef Recipe

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★★★★★

4.6 from 135 reviews

This Creamy Rotel Pasta with Ground Beef is a comforting, flavorful one-pot meal combining tender elbow macaroni, savory browned ground beef, and a creamy, cheesy tomato and green chili sauce made with Rotel and cream cheese. Easy to make and perfect for a satisfying weeknight dinner, it features a delightful blend of spices and melt-in-your-mouth cheddar cheese.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces elbow macaroni

Ground Beef Mixture

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Sauce

• 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
• 1 (8-ounce) block cream cheese, softened
• 1 cup beef broth
• 1 cup shredded cheddar cheese

Garnish (Optional)

• Fresh cilantro or parsley, chopped

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain the pasta and set it aside.
2. Brown Beef: In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no longer pink, approximately 5-7 minutes. Drain excess fat if necessary.
3. Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Cook for an additional 1 minute to allow the flavors to meld.
4. Make Sauce: Add the entire 10-ounce can of Rotel diced tomatoes with green chilies, the softened 8-ounce block of cream cheese, and 1 cup beef broth to the pot. Stir continuously until the cream cheese has melted completely and the sauce is smooth and creamy, about 3-5 minutes.
5. Combine and Melt Cheese: Return the drained elbow macaroni to the pot. Add 1 cup shredded cheddar cheese and stir until the cheese melts completely and the pasta is evenly coated in the creamy sauce.
6. Serve: Garnish with freshly chopped cilantro or parsley if desired. Serve the creamy Rotel pasta hot for a delicious and hearty meal.

Notes

• For a spicier dish, add a pinch of cayenne pepper or use hot Rotel instead of mild.
• You can substitute elbow macaroni with other short pasta like penne or rotini if preferred.
• To reduce fat, use lean ground beef or ground turkey and low-fat cream cheese and cheddar cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.

Keywords: Rotel pasta, creamy pasta, ground beef recipe, quick dinner, one pot pasta, cheddar cheese pasta