Description
A comforting one-pot dish featuring creamy pasta and seasoned ground beef with a spicy kick from Rotel tomatoes, perfect for busy weeknight dinners.
Ingredients
- 8 oz Elbow Macaroni
- 1 lb Ground Beef
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 can Diced Tomatoes with Green Chilies (Rotel)
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef, seasoning it with garlic powder, onion powder, salt, and pepper. Cook until browned.
- Stir in the can of diced tomatoes with green chilies, and let the mixture simmer for about five minutes.
- Lower the heat and add in the cream cheese, stirring until melted and creamy. Pour in the beef broth, mixing until combined.
- Fold in the cooked macaroni and sprinkle shredded cheddar cheese on top, allowing it to melt through.
- Serve hot, garnished with fresh herbs or extra cheese, if desired.
Notes
For a lighter option, you can substitute ground beef with ground turkey or chicken, and use vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American