Why Make This Recipe
Creamy Rotel Pasta with Ground Beef is the perfect dish for busy weeknights. It combines the comforting flavors of pasta, savory beef, and creamy cheese with a hint of spice from the Rotel tomatoes. This recipe is quick to prepare, satisfying, and guaranteed to please the whole family. Plus, it’s so easy to customize, making it ideal for everyone’s taste.
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
- Start by cooking the elbow macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Make sure to brown it evenly.
- Add garlic powder, onion powder, salt, and pepper to the beef. Stir to combine and cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes with green chilies, cream cheese, and beef broth. Mix thoroughly until the cream cheese melts and everything is well combined.
- Add the cooked macaroni to the skillet and stir everything together. Make sure the pasta is coated in the creamy sauce.
- Finally, sprinkle the shredded cheddar cheese on top. Cover the skillet and cook until the cheese is melted, about 2-3 minutes.
How to Serve Creamy Rotel Pasta with Ground Beef
Serve this dish warm in large bowls. You can top it with extra cheese, chopped green onions, or even a dollop of sour cream for added richness. This hearty meal pairs well with a side salad or some garlic bread.
How to Store Creamy Rotel Pasta with Ground Beef
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a bit of broth or water to prevent sticking.
Tips to Make Creamy Rotel Pasta with Ground Beef
- For an easier cleanup, use one pan for cooking both the pasta and the beef.
- Adjust the spice level by adding more or fewer chilies based on your family’s preference.
- Feel free to add veggies like bell peppers or spinach for extra nutrition.
Variation
You can make this dish vegetarian by replacing the ground beef with black beans or lentils. Also, feel free to switch up the cheese or pasta type based on what you have at home.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare this dish a day in advance and store it in the fridge. Just reheat it on the stovetop or in the microwave before serving.
Is this dish spicy?
The spice level depends on the Rotel tomatoes you use. You can choose mild, original, or hot varieties based on your taste.
Can I freeze Creamy Rotel Pasta?
While it’s possible to freeze this dish, the texture of the cream cheese can change when thawed. It’s best enjoyed fresh or refrigerated.
Creamy Rotel Pasta with Ground Beef
Ingredients
Pasta and Beef
- 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.
Sauce Ingredients
- 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 the Pasta
- Start by cooking the elbow macaroni according to package instructions. Drain and set aside.
Preparing the Beef
- In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Make sure to brown it evenly.
- Add garlic powder, onion powder, salt, and pepper to the beef. Stir to combine and cook for 1-2 minutes until fragrant.
Making the Sauce
- Stir in the diced tomatoes with green chilies, cream cheese, and beef broth. Mix thoroughly until the cream cheese melts and everything is well combined.
- Add the cooked macaroni to the skillet and stir everything together. Make sure the pasta is coated in the creamy sauce.
- Finally, sprinkle the shredded cheddar cheese on top. Cover the skillet and cook until the cheese is melted, about 2-3 minutes.
