There’s nothing quite like a comforting bowl of pasta after a long day, and this Creamy Rotel Pasta with Ground Beef delivers just that. Tender elbow macaroni is coated in a luscious, cheesy sauce made with zesty Rotel tomatoes, cream cheese, and savory seasonings, then mixed with hearty ground beef. It’s creamy, flavorful, and ready in just 30 minutes—making it the perfect weeknight dinner for busy families or cozy evenings at home.
Whether you’re serving this for a family dinner, a casual gathering, or a quiet night in, this dish is guaranteed to warm hearts and satisfy appetites. Pair it with garlic bread, a fresh salad, or roasted vegetables for a complete, delicious meal.
Why You’ll Love This Recipe
- Comforting & Creamy: Rich, cheesy sauce with zesty tomatoes and hearty beef.
- Quick & Easy: Ready in 30 minutes, ideal for busy weeknights.
- Versatile: Swap ground beef for turkey, chicken, or plant-based meat.
- Crowd-Pleaser: Kids and adults alike will love this cheesy, flavorful pasta.
- Minimal Ingredients: Made with pantry staples for simple, fuss-free cooking.
Ingredients
For the Pasta:
- 8 oz elbow macaroni (or your preferred pasta shape)
For the Meat:
- 1 lb ground beef (or turkey/chicken for a lighter option)
- 2 tbsp olive oil (can substitute canola oil)
For the Seasoning:
- 1 tsp garlic powder (or fresh minced garlic)
- 1 tsp onion powder (or diced onion)
- 1 tsp salt, to taste
- 1 tsp black pepper, to taste
For the Sauce:
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 8 oz cream cheese (or sour cream for a tangy twist)
- 1 cup beef broth (or vegetable broth for vegetarian option)
For the Cheese:
- 1 cup shredded cheddar cheese (or Monterey Jack/dairy-free alternative)
Optional Garnish: Fresh parsley or cilantro
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente (7–8 minutes). Drain and set aside. - Brown the Beef:
In the same pot, heat olive oil over medium heat. Add the ground beef and cook until browned (5–7 minutes). Drain any excess fat. - Add Seasonings:
Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to let the flavors meld into the beef. - Make the Sauce:
Pour in the Rotel tomatoes, softened cream cheese, and beef broth. Stir until smooth and creamy, just a few minutes. - Combine Pasta and Cheese:
Add the cooked macaroni to the pot. Stir in shredded cheddar cheese until melted and everything is well coated. - Serve:
Dish into bowls and garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!
Tips & Variations
- Make Ahead: Prepare the pasta and sauce separately, refrigerate up to 24 hours, and reheat gently.
- Spicy Kick: Add diced jalapeños or cayenne pepper for extra heat.
- Vegetarian Option: Swap ground beef for plant-based meat.
- Dairy-Free: Use dairy-free cream cheese and cheese alternatives.
- Extra Veggies: Toss in bell peppers, peas, or spinach for added color and nutrition.
- Pasta Swaps: Elbow macaroni works best, but rotini, penne, or fusilli are great alternatives.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled pasta in a freezer-safe container for up to 1 month. Thaw overnight and reheat gently with a splash of milk or broth.
This Creamy Rotel Pasta with Ground Beef is the perfect combination of quick, comforting, and family-friendly. With creamy sauce, zesty tomatoes, and hearty beef, it’s the ultimate weeknight meal that feels indulgent yet simple to make.