Description
A delightful dish that combines rich flavors and creamy textures with zesty Rotel tomatoes, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil (for cooking)
- Water (for boiling pasta)
Instructions
- Boil water in a large pot, add salt and elbow macaroni, and cook until al dente (7-9 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat, add ground beef, and cook until browned (5-7 minutes). Drain excess fat.
- Add garlic powder, onion powder, and black pepper to the beef, stir, and cook for an additional 1-2 minutes. Pour in Rotel tomatoes and simmer for 3-4 minutes.
- Lower heat and add softened cream cheese, stirring until melted and creamy.
- Fold in the cooked elbow macaroni until evenly coated.
- Sprinkle shredded cheddar cheese over the pasta and stir until melted.
- Taste and adjust seasoning with salt or additional spices if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the microwave or stovetop; can be frozen for up to three months.
- For a creamier texture, let cream cheese soften at room temperature before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Creamy Rotel Pasta, Ground Beef, Easy Dinner, Family Recipe