Description
A comforting and creamy pasta dish featuring ground beef and zesty Rotel tomatoes, perfect for cozy weeknight dinners.
Ingredients
- 8 oz elbow macaroni (or any pasta shape)
- 1 lb ground beef (or ground turkey/chicken)
- 2 tbsp olive oil (canola oil is a great substitute)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1 tsp pepper (adjust to taste)
- 1 can diced tomatoes with green chilies (like Rotel)
- 8 oz cream cheese (sour cream is a tangy alternative)
- 1 cup beef broth (for a vegetarian option, use vegetable broth)
- 1 cup shredded cheddar cheese (swap for Monterey Jack or a dairy-free alternative)
Instructions
- Begin by cooking the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
- Once the beef is cooked, stir in garlic powder, onion powder, salt, and pepper.
- Add the can of diced tomatoes with green chilies to the skillet, mixing well. Cook for an additional 2-3 minutes.
- Lower the heat and add the cream cheese, stirring until melted and combined.
- Pour in beef broth and simmer for about 5 minutes, allowing the flavors to meld.
- Finally, mix in the cooked macaroni and cheese, stirring until everything is well combined.
Notes
Serve hot from the stove for the best flavor and texture. Customize spice levels and add vegetables for extra nutrition.
