Creamy Rotel Pasta with Ground Beed
Ingredients
For the Pasta
8 oz Elbow Macaroni Feel free to use any pasta shape you love.
For the Meat
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.
For the Seasoning
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.
For the Sauce
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.
For the Cheese
1 cup Shredded Cheddar Cheese Feel free to substitute with Monterey Jack or a dairy-free alternative.
Method
Cooking Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Once done, drain and set aside.
In the same pot, heat olive oil over medium heat. Add the ground beef, cooking until browned, around 5-7 minutes. Drain any excess fat.
Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute, allowing the spices to blend into the meat.
Pour in the Rotel, adding softened cream cheese and beef broth. Stir until smooth and creamy.
Return the cooked macaroni to the pot. Add shredded cheddar cheese, stirring until melted and well coated.
Dish into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.
Nutrition
Serving: 1serving
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 800mg
Potassium: 600mg
Fiber: 3g
Sugar: 4g
Vitamin A: 10IU
Vitamin C: 15mg
Calcium: 15mg
Iron: 20mg
One of the best things about this Creamy Rotel Pasta with Ground Beef is how versatile and easy it is to customize to your liking. From personal experience, I’ve found that swapping traditional elbow macaroni for rotini or penne can add an interesting texture that holds onto the creamy sauce even better. For those who prefer a lighter option, ground turkey or chicken works perfectly without sacrificing flavor. Using Rotel diced tomatoes with green chilies adds a nice spicy kick that balances the richness of the cream cheese and cheddar cheese. If you don’t have Rotel available, blending plain diced tomatoes with a pinch of chili flakes or fresh jalapeños gives a similar taste. I usually like to add fresh minced garlic and onion along with the garlic and onion powder during cooking, which heightens the overall aroma and depth of flavor. Another tip I’ve learned is to gently simmer the sauce after combining the cream cheese, diced tomatoes, and beef broth to allow the flavors to meld fully. This step makes the sauce smoother and creamier. Adding fresh herbs like parsley or cilantro as a garnish not only brightens the dish visually but also adds a refreshing note. In terms of nutrition, while this dish is rich and satisfying, it can be easily adapted to be lower in fat by using a reduced-fat cream cheese or substituting the cheddar with a lighter cheese option. You can also increase fiber and nutrients by stirring in steamed vegetables like spinach or bell peppers. This pasta recipe has become a family favorite for busy weeknights due to its quick preparation and comforting flavor profile. Give it a try and personalize it with your favorite ingredients!
