Description
A comforting dish featuring creamy pasta blended with ground beef, tomatoes, and spices, perfect for cozy weeknight dinners.
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef (or substitute with ground turkey or chicken)
- 2 tbsp olive oil (can use canola 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 (or substitute with sour cream)
- 1 cup beef broth (or use vegetable broth for a vegetarian option)
- 1 cup shredded cheddar cheese (substitutions include Monterey Jack or a dairy-free alternative)
Instructions
- Start by cooking the elbow macaroni according to package instructions. 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 apart with a spatula.
- Incorporate the garlic powder, onion powder, salt, and pepper into the beef, stirring until well mixed.
- Pour in the diced tomatoes with their juices and beef broth. Stir to combine.
- Add the cream cheese and let it melt into the mixture, creating a creamy sauce.
- Finally, fold in your cooked macaroni and shredded cheddar cheese. Mix until everything is coated in the creamy sauce.
Notes
For extra spice, consider adding chopped jalapeños or using a spicier Rotel variant. Customize protein with ground turkey for a lighter option.
