Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners
Creamy, cheesy Rotel pasta loaded with savory ground beef and a smooth cream cheese sauce—an easy 30-minute comfort dinner with a little spicy kick.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex / American
Ingredients
8 oz elbow macaroni (or any pasta shape)
1 lb ground beef (or ground turkey/chicken)
2 tbsp olive oil (or canola oil)
1 tsp garlic powder (or fresh minced garlic)
1 tsp onion powder (or finely diced onion)
1 tsp salt (adjust to taste)
1 tsp pepper (adjust to taste)
1 can diced tomatoes with green chilies (Rotel) (or diced tomatoes + spices)
8 oz cream cheese, softened (or sour cream for a tangy twist)
1 cup beef broth (or vegetable broth)
1 cup shredded cheddar cheese (or Monterey Jack / dairy-free alternative)
Instructions
Bring a large pot of salted water to a boil. Cook macaroni until al dente (7–8 minutes). Drain and set aside.
In the same pot, heat olive oil over medium heat. Add ground beef and cook until browned (5–7 minutes). Drain excess fat.
Stir in garlic powder, onion powder, salt, and pepper. Cook 1 minute to bloom the spices.
Add Rotel, then stir in softened cream cheese and beef broth. Mix until smooth and creamy.
Return macaroni to the pot. Add shredded cheddar, stirring until melted and everything is well coated.
Serve hot. Garnish with cilantro or parsley if you’d like.
Notes
For extra heat, use Hot Rotel or add a pinch of cayenne.
If the sauce feels too thick, splash in a little more broth (or a bit of pasta water).
Make it even cheesier: add an extra 1/2 cup cheddar or a handful of Monterey Jack.
Ground turkey/chicken works great—just add an extra drizzle of oil if it’s very lean.
