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Creamy Rotel Pasta with Ground Beef

One-pot pasta dish with seasoned ground beef and elbow macaroni in a rich, creamy sauce made with Rotel tomatoes, cream cheese, and cheddar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 1 lb ground beef
  • 1 can Rotel (diced tomatoes with green chilies) 10 oz
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro or parsley for garnish, optional

Equipment

  • large pot
  • wooden spoon
  • colander

Method
 

  1. Cook elbow macaroni in salted boiling water according to package directions until al dente, about 7-8 minutes. Drain thoroughly and set aside.
  2. In the same pot, heat olive oil over medium heat. Add ground beef and cook, breaking it into small crumbles with a wooden spoon, until fully browned with no pink remaining, about 6-8 minutes. Drain excess fat.
  3. Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Add Rotel with juices, softened cream cheese in chunks, and beef broth. Stir constantly over medium heat until cream cheese is fully melted and sauce is smooth and creamy, about 3-4 minutes.
  5. Return cooked pasta to the pot along with shredded cheddar cheese. Stir gently but thoroughly until cheese melts and pasta is evenly coated, about 2-3 minutes over low heat.
  6. Serve immediately, garnished with fresh cilantro or parsley if desired.

Notes

Storage: Refrigerate leftovers for up to 3 days. Sauce will thicken when cold. Reheat gently on stovetop with a splash of milk or broth to restore creamy consistency. Substitutions: Ground turkey or chicken works for leaner option. Use mild, original, or hot Rotel based on heat preference. Pepper jack or Mexican cheese blend can replace cheddar. If you can't find Rotel, mix 1 can (14.5 oz) diced tomatoes with 1 can (4 oz) diced green chilies. Pro Tip: Soften cream cheese at room temperature for 30 minutes before cooking for smooth, lump-free sauce. Cook pasta just until al dente as it continues softening in the hot sauce.