why make this recipe
Creamy Rotel Pasta with Ground Beef is perfect for cozy weeknight dinners that are simple yet delicious. It combines the heartiness of beef with the creaminess of cheese and the kick from Rotel. This dish is quick to make, packed with flavor, and always a crowd-pleaser. It’s a wonderful way to bring the family together around the dinner table after a long day.
how to make Creamy Rotel Pasta with Ground Beef
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.)
Directions :
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked.
- Stir in the can of diced tomatoes with green chilies, cream cheese, and beef broth. Mix until the cream cheese has melted and everything is well combined.
- Add the cooked macaroni to the skillet. Stir well to ensure the pasta is soaked in the creamy mixture.
- Finally, sprinkle the shredded cheddar cheese on top and let it melt before serving.
how to serve Creamy Rotel Pasta with Ground Beef
Serve this dish hot straight from the skillet. It makes a fantastic main meal, and you can easily pair it with a simple side salad or some garlic bread for a complete dinner. Offer extra cheese on the side for those who want an extra cheesy experience.
how to store Creamy Rotel Pasta with Ground Beef
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of beef broth if needed to restore the creaminess.
tips to make Creamy Rotel Pasta with Ground Beef
- For added flavor, consider adding chopped bell peppers or jalapeños when cooking the beef.
- If you like your dish spicier, use hot Rotel instead of mild.
- Experiment with different cheese types to find your favorite combination.
variation (if any)
You can switch the ground beef for a vegetarian alternative, like black beans or lentils, to make this dish meatless. You can also add vegetables such as spinach or zucchini for added nutrition.
FAQs
Can I use different pasta shapes?
Yes! You can use any pasta shape you prefer, like penne, fusilli, or gluten-free varieties.
How spicy is this dish?
It usually has a mild spice from the Rotel. If you want it spicier, choose a hot version of Rotel or add chili powder.
Can I make this ahead of time?
Yes! You can cook the beef mixture ahead and store it in the fridge. Just cook the pasta fresh when you’re ready to serve for the best texture.
Creamy Rotel Pasta with Ground Beef
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
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked.
- Stir in the can of diced tomatoes with green chilies, cream cheese, and beef broth. Mix until the cream cheese has melted and everything is well combined.
- Add the cooked macaroni to the skillet. Stir well to ensure the pasta is soaked in the creamy mixture.
- Finally, sprinkle the shredded cheddar cheese on top and let it melt before serving.