why make this recipe
Creamy Rotel Pasta with Ground Beef is perfect for cozy weeknight dinners. It’s easy to make, comforting, and full of flavor. This dish combines the creamy richness of cheese and cream cheese with the spiciness of Rotel tomatoes, all while being packed with protein from the ground beef. It’s a meal that everyone in the family will love and can be made in just one pot, saving time on cleanup.
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:
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the ground beef to the pot and cook until browned. Drain any excess fat.
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well.
- Add the diced tomatoes with green chilies and beef broth to the pot. Bring to a simmer.
- Add the elbow macaroni and stir to combine. Cover the pot and cook according to the pasta package instructions until al dente.
- Once the pasta is cooked, reduce the heat. Stir in the cream cheese until melted and combined.
- Mix in the shredded cheddar cheese until everything is creamy and heated through.
- Serve hot and enjoy!
how to serve Creamy Rotel Pasta with Ground Beef
Serve Creamy Rotel Pasta with Ground Beef in bowls. You can top each serving with extra shredded cheese, chopped green onions, or a dollop of sour cream for added flavor. Pair it with a fresh green salad or some garlic bread for a complete meal.
how to store Creamy Rotel Pasta with Ground Beef
To store any leftovers, let the pasta cool before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if it gets too thick.
tips to make Creamy Rotel Pasta with Ground Beef
- For a spicier kick, use jalapeños or extra spicy Rotel.
- Add in some veggies like bell peppers or spinach for extra nutrition.
- If you want more texture, mix in some panko breadcrumbs on top before serving.
variation
You can easily make this dish vegetarian by using plant-based ground meat and vegetable broth. For a different flavor, try adding taco seasoning to the beef for a taco-inspired twist.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne or rotini.
Is there a way to make this recipe dairy-free?
Definitely! Use dairy-free cream cheese and cheese alternatives to make this dish dairy-free.
How spicy is this pasta dish?
The spiciness comes from the Rotel tomatoes. If you’re sensitive to spice, you can opt for mild Rotel or rinse the tomatoes before adding them to reduce the heat.
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
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the ground beef to the pot and cook until browned. Drain any excess fat.
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well.
- Add the diced tomatoes with green chilies and beef broth to the pot. Bring to a simmer.
- Add the elbow macaroni and stir to combine. Cover the pot and cook according to the pasta package instructions until al dente.
- Once the pasta is cooked, reduce the heat. Stir in the cream cheese until melted and combined.
- Mix in the shredded cheddar cheese until everything is creamy and heated through.
- Serve hot and enjoy!