Description
A comforting and creamy pasta dish that combines ground beef with a zesty Rotel sauce, perfect for 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 the olive oil over medium heat. Add the ground beef and cook until browned.
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well.
- Add the diced tomatoes (Rotel) and beef broth, and let it simmer for a few minutes.
- Lower heat and mix in the cream cheese until melted and combined.
- Add the cooked macaroni to the skillet and stir to coat in the sauce.
- Sprinkle in the shredded cheddar cheese and stir until melted and heated through.
Notes
For extra flavor, add olive oil and salt to the pasta water; substitute ground beef with turkey or plant-based alternatives for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American