Dinner

Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners Recipe

BySarah Summers December 9, 2025December 9, 2025

Introduction

This creamy Rotel pasta with ground beef is a comforting and flavorful meal perfect for busy weeknights. Combining tender pasta with a rich, cheesy tomato sauce and savory ground beef, it’s easy to make and sure to please the whole family.

A close-up view of a white bowl filled with creamy penne pasta layered with small pieces of browned ground meat scattered evenly throughout. The pasta is coated in a smooth, thick white sauce that glistens under the light, with flecks of black pepper visible. Bright red cherry tomato pieces add a pop of color, and small green herb leaves are sprinkled on top, adding a fresh accent. The bowl sits on a white marbled surface, enhancing the dish's warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni (or any pasta shape you prefer)
1 lb ground beef (can substitute with ground turkey or chicken)
2 tbsp olive oil (can use canola oil as an alternative)
1 tsp garlic powder (or fresh minced garlic)
1 tsp onion powder (or finely diced fresh onion)
1 tsp salt (adjust to taste)
1 tsp pepper (adjust to taste)
1 can diced tomatoes with green chilies (Rotel) (or plain diced tomatoes with spices)
8 oz cream cheese (sour cream can be used for a tangy variation)
1 cup beef broth (vegetable broth for a vegetarian option)
1 cup shredded cheddar cheese (Monterey Jack or dairy-free cheese can substitute)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7 to 8 minutes. Drain the pasta and set it aside.
Step 2: In the same pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5 to 7 minutes. Drain any excess fat from the pot.
Step 3: Stir in the garlic powder, onion powder, salt, and pepper. Cook for 1 minute to allow the spices to blend into the meat.
Step 4: Pour in the diced tomatoes with green chilies (Rotel), add softened cream cheese and beef broth. Stir continuously until the mixture becomes smooth and creamy.
Step 5: Return the cooked macaroni to the pot. Add the shredded cheddar cheese and stir until the cheese melts and the pasta is well coated.
Step 6: Serve the pasta hot, optionally garnished with fresh cilantro or parsley for a fresh touch.

Tips & Variations

Use fresh garlic and onions instead of powders for a more robust flavor.
Swap ground beef with ground turkey or chicken for a lighter meal.
Add a pinch of smoked paprika or cayenne pepper for extra depth and heat.
For a creamier texture, stir in a splash of heavy cream or milk at the end.
Try adding sautéed bell peppers or corn for added veggies and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally, or microwave until heated through. You may want to add a splash of broth or milk when reheating to maintain creaminess.

How to Serve

The dish is a close-up view of creamy penne pasta served in a white bowl with a thin black rim. The bottom and main visible layer consists of light yellow penne pasta coated smoothly in a white creamy sauce. Scattered evenly among the pasta are small pieces of browned ground meat, adding texture and a deeper brown color. Tiny red bits of tomato and small green herbs are sprinkled on top, providing bright spots of color and freshness. The dish appears rich with a slightly glossy look from the sauce, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any pasta shape you like. Just adjust the cooking time according to the package instructions to achieve al dente texture.

Is there a vegetarian version of this recipe?

Absolutely. Replace ground beef with plant-based crumbles or sautéed mushrooms, and use vegetable broth instead of beef broth for a delicious vegetarian alternative.

Sarah Summers