Description
A creamy and satisfying pasta dish perfect for busy weeknights, featuring ground beef and Rotel tomatoes.
Ingredients
Scale
- 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 black pepper
- 1 can Rotel diced tomatoes with green chilies
- 8 oz cream cheese, softened
- 1 cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Boil the elbow macaroni in salted water until just tender, about 7-8 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- Stir in garlic powder, onion powder, salt, and black pepper. Cook for 1 more minute.
- Add Rotel tomatoes, cream cheese, and beef broth. Stir until smooth over low heat.
- Return cooked pasta to the pot, add cheddar cheese, and mix until melted and evenly coated. Serve hot.
Notes
This dish reheats well and is perfect for leftovers. For storage, keep it in an airtight container in the fridge for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg