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Creamy Rotel Pasta with Ground Beef Easy Family Comfort Food

Creamy Rotel Pasta with Ground Beef

This Creamy Rotel Pasta with Ground Beef is a quick, flavorful comfort dish that’s creamy, cheesy, and full of zesty flavor from the diced tomatoes with green chilies. It’s the perfect one-pot dinner for busy weeknights — hearty, satisfying, and irresistibly creamy with just the right touch of spice!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz Elbow macaroni Cooked al dente
Meat
  • 1 lb Ground beef
Sauce & Flavor
  • 1 can (10 oz) Diced tomatoes with green chilies (Rotel)
  • 1 block (8 oz) Cream cheese Softened
  • 1 cup Shredded cheddar cheese
  • 1 cup Beef broth
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tbsp Olive oil
  • 1 to taste Salt and pepper
Garnish
  • 1 tbsp Fresh cilantro or parsley Optional, for garnish

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, then drain and set aside.
  2. Brown the Beef: In the same pot, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
  3. Add Seasonings: Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to release the flavors.
  4. Make the Sauce: Add the can of Rotel, softened cream cheese, and beef broth. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
  5. Combine Everything: Return the cooked pasta to the pot. Add shredded cheddar cheese and stir until melted and the pasta is evenly coated in the creamy sauce.
  6. Serve: Garnish with chopped cilantro or parsley if desired. Serve hot and enjoy this creamy, cheesy comfort dish!

Notes

For extra spice, use hot Rotel or add a pinch of cayenne pepper. This recipe also works great with ground turkey or chicken for a lighter option. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or milk to refresh the creaminess.