Description
A comforting and creamy pasta dish with ground beef and Rotel tomatoes, perfect for weeknight dinners.
Ingredients
- 8 oz Elbow Macaroni
- 1 lb Ground Beef
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 can Diced Tomatoes with Green Chilies (Rotel)
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
Instructions
- Start by boiling water in a large pot. Add elbow macaroni and cook until al dente, usually about 8-10 minutes. 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 up into small pieces, approximately 6–8 minutes.
- Season the beef generously with garlic powder, onion powder, salt, and pepper.
- Stir in the can of diced tomatoes with green chilies and combine well.
- Lower the heat, then add in the cream cheese and beef broth. Stir until the cream cheese melts and everything is creamy and mixed.
- Incorporate the cooked macaroni, stirring to coat all the pasta with the creamy mixture.
- Lastly, sprinkle in the shredded cheddar cheese, and stir until melted and well combined.
- Serve hot, garnished with fresh herbs if desired.
Notes
Consider using fresh garlic and onions for enhanced flavor. Store leftovers in an airtight container for up to three days.
