Description

This Creamy Rotel Pasta with Ground Beef recipe is a comforting and flavorful dish perfect for cozy weeknight dinners. Featuring tender elbow macaroni combined with savory ground beef, spicy diced tomatoes with green chilies, and a rich, creamy cheese sauce, it’s an easy one-pot meal that delivers satisfying warmth and heartiness.

Ingredients

Scale

Pasta

8 oz Elbow Macaroni (Feel free to use any pasta shape you love.)

Meat and Seasonings

1 lb Ground Beef (Substitute with ground turkey or chicken for a lighter option.)
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.)

Cooking Oils and Liquids

2 tbsp Olive Oil (Can be swapped for canola oil if preferred.)
1 cup Beef Broth (Keep it vegetarian by using vegetable broth instead.)

Dairy and Cheese

8 oz Cream Cheese (Consider sour cream for a tangy twist.)
1 cup Shredded Cheddar Cheese (Feel free to substitute with Monterey Jack or a dairy-free alternative.)

Other

1 can Diced Tomatoes with Green Chilies (Rotel) (If unavailable, use plain diced tomatoes with spices.)

Instructions

Cook the pasta: 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 the macaroni and set it aside for later use.
Brown the ground beef: In the same pot, heat the olive oil over medium heat. Add the ground beef and cook until it is browned and no longer pink, about 5-7 minutes. After cooking, drain any excess fat to keep the dish from being greasy.
Add seasonings: Stir in the garlic powder, onion powder, salt, and pepper into the browned beef. Cook the mixture for an additional 1 minute to allow the spices to blend thoroughly with the meat.
Add liquids and cream cheese: Pour in the canned diced tomatoes with green chilies (Rotel), add the softened cream cheese and beef broth. Stir continuously until the cream cheese melts completely and the sauce becomes smooth and creamy.
Combine pasta and cheese: Return the cooked elbow macaroni to the pot with the sauce. Add the shredded cheddar cheese and stir until the cheese is fully melted and the pasta is well coated with the creamy sauce.
Serve: Dish the creamy Rotel pasta into bowls. Optionally, garnish with fresh cilantro or parsley for a burst of color and fresh flavor. Serve hot and enjoy your comforting weeknight meal.

Notes

You can substitute ground turkey or chicken for a lighter version of ground beef.
If you want more spice, add extra diced green chilies or a pinch of cayenne pepper.
Using fresh minced garlic and diced onions instead of powders will enhance the dish’s flavor and texture.
To make it vegetarian, swap ground beef for a plant-based meat alternative and use vegetable broth instead of beef broth.
For creaminess with a tang, try substituting cream cheese with sour cream.
Any pasta shape can be used, but elbow macaroni works best for coating with the cheese sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Rotel pasta, creamy pasta, ground beef recipe, weeknight dinner, comfort food