Description
This Creamy Rotel Pasta with Ground Beef is a comforting, cheesy pasta dish that comes together in just 30 minutes. Featuring ground beef, Rotel tomatoes with green chilies, cream cheese, and cheddar, it’s a budget-friendly weeknight dinner that delivers bold flavor and creamy texture with a subtle spicy kick. Perfect for busy families, it’s hearty, fuss-free, and guaranteed to become a repeat favorite.
Ingredients
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225 g (8 oz) elbow macaroni
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450 g (1 lb) ground beef
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1 can (283 g / 10 oz) Rotel (diced tomatoes with green chilies)
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225 g (8 oz) cream cheese, softened
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120 g (1 cup) shredded cheddar cheese
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240 ml (1 cup) beef broth
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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2 tbsp olive oil
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Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook macaroni until al dente (8–10 minutes). Drain and set aside.
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In the same pot, heat olive oil over medium heat. Add ground beef, breaking it apart, and cook until browned. Drain excess fat.
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Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to release flavors.
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Add Rotel, cream cheese, and beef broth. Stir until cream cheese melts into a creamy sauce.
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Return pasta to the pot. Add shredded cheddar and stir until melted and well-coated.
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Serve hot, garnished with cilantro or parsley if desired.
Notes
Use freshly shredded cheddar for smoother melting.
Adjust spice level: add red pepper flakes or swap cheddar for pepper jack.
Make it lighter: substitute ground turkey or chicken.
For leftovers, add a splash of broth when reheating to restore
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: American / Tex-Mex