Description
Creamy Rotel Pasta with Ground Beef is a simple and delicious dish that combines pasta, ground beef, and a creamy sauce with a hint of spice from diced tomatoes and green chilies.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 can (10 ounces) diced tomatoes and green chilies (Rotel)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well.
- Add the can of diced tomatoes and green chilies (with juices) to the skillet. Stir to combine and let simmer for about 3-4 minutes.
- Pour in the heavy cream and stir until well combined. Bring to a gentle simmer.
- Add the cooked macaroni to the skillet and mix until the pasta is evenly coated with the creamy sauce.
- Stir in the shredded cheddar cheese until melted and creamy. Remove from heat.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the mixture.
- Substitute ground turkey or chicken for a leaner option, or use a plant-based ground meat for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg