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Creamy Rotel Pasta with Ground Beef: A Must-Try Recipe!

Creamy Rotel Pasta with Ground Beef

This Creamy Rotel Pasta with Ground Beef is a straightforward and flavorful dish perfect for a cozy weeknight dinner. It combines savory ground beef, a tangy kick from Rotel tomatoes, and a velvety cream cheese sauce for a comforting meal that's ready in about 30 minutes. This hearty and satisfying pasta is a reliable, crowd-pleasing dish that feels both indulgent and incredibly easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces elbow macaroni (or your favorite short pasta)
  • 1 pound ground beef (80/20 or 90/10 both work well)
  • 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
  • One 8-ounce block of cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese (or a Mexican blend)
  • 1 cup beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley, for garnish (optional)

Equipment

  • Large pot
  • Large skillet
  • Spoon

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until it’s just al dente. You want it to still have a slight bite, as it will cook a little more in the sauce. Drain the pasta and set it aside.
  2. Brown the Ground Beef: In the same pot (or a large skillet), heat the olive oil over medium-high heat. Add the ground beef and cook, using a spoon to break it up into smaller pieces, until it's fully browned. If you're using beef with a higher fat content, be sure to drain off any excess grease.
  3. Season the Beef: Stir in the garlic powder, onion powder, salt, and pepper. Let it cook for another minute, stirring constantly, until the seasonings are fragrant. This little step toasts the spices and deepens the flavor of the dish.
  4. Create the Creamy Sauce: Reduce the heat to medium. Pour in the beef broth and the entire can of Rotel (don't drain it!). Add the softened block of cream cheese, breaking it into chunks. Stir continuously until the cream cheese melts completely and the sauce becomes smooth and velvety.
  5. Combine Everything: Return the cooked pasta to the pot. Add the shredded cheddar cheese and stir everything together until the cheese is melted and the pasta is evenly coated in that glorious, creamy sauce.
  6. Serve and Garnish: Serve the pasta immediately while it’s hot and bubbly. If you like, garnish with a sprinkle of fresh chopped cilantro or parsley for a pop of color and freshness.

Notes

For the best results, make sure your cream cheese is at room temperature to avoid lumps. Do not drain the can of Rotel, as the liquid is essential for the sauce's flavor and consistency. Shredding your own cheese from a block results in a smoother melt compared to pre-shredded varieties. Be sure to drain excess fat from the ground beef to prevent a greasy sauce.