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If you're looking for a hassle-free weeknight meal, Creamy Rotel Pasta with Ground Beef is perfect. Beef, spicy tomatoes, and that creamy cheesy goodness all mix together in under thirty minutes. It's super easy and guaranteed to hit the spot for anyone who's craving pasta.
This is our go-to when dinner needs to happen fast and we don't want takeout. Leftovers travel great—we've packed this up for road trips and it always tastes just as good reheated. The Rotel totally upgrades the flavor and everyone is obsessed with how creamy it gets.
Tasty Ingredients
- Fresh cilantro or parsley for garnish: Totally up to you, but fresh green herbs at the end look great and taste fresh. I'm a big fan of heaps of parsley.
- Olive oil: Gets the meat browning and adds a smooth taste. Go for the extra virgin kind—it’s milder.
- Salt and pepper: For just-right seasoning. I love using freshly cracked for that extra pop.
- Garlic powder and onion powder: Adds deep flavor like they've been cooking all day. Fresh-smelling powders make a huge difference.
- Beef broth: Ramps up the savory flavor. I’d grab low sodium so you’re in control of saltiness.
- Shredded cheddar cheese: Gets melted in for maximum gooeyness. Grate it yourself if you can—it melts way better than anything pre-bagged.
- Cream cheese: The secret to that silky sauce. Let it warm up first so the sauce doesn’t get lumpy.
- Diced tomatoes with green chilies Rotel: Spicy and tangy at the same time. I pick mild or the regular and always make sure the can isn’t expired so it’s at its best.
- Ground beef: Makes it nice and hearty. Fresh beef is best so it cooks up flavorful and not greasy.
- Elbow macaroni: Classic and it grabs sauce in every bite. Rough, ridged brands hold onto all that creamy goodness even more.
Foolproof Instructions
- Garnish and Serve:
- Ladle into bowls and pile on cilantro or parsley if you want. Eat it hot—it’s the best when bubbly and fresh.
- Combine and Add the Cheese:
- Drop the cooked pasta back in. Stir around so the sauce hugs every piece. Sprinkle in cheddar and keep mixing until it’s totally melted and creamy.
- Create the Creamy Sauce:
- Pour in the Rotel, softened cream cheese, and broth. Keep stirring—give the cream cheese time to melt and make the sauce super smooth. Don’t rush this part.
- Season the Beef:
- Shake in the garlic powder, onion powder, salt, and pepper. Toss it all together for about a minute so everything smells awesome and the flavors soak in.
- Brown the Beef:
- Pop the empty pot back on medium heat, add olive oil, and toss in the beef. Break up any big chunks and cook it until there’s zero pink left. Drain extra fat off so it’s lighter.
- Cook the Pasta:
- Boil a big pot of water and a pinch of salt. Dump in the macaroni and keep it moving so it doesn’t stick. Cook till al dente—about eight minutes—then drain fast and leave aside so it won’t go mushy.
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Seriously, don’t skip extra sharp cheddar. The kick matches the Rotel so well. My kids always beg for more cheese on top, and this was the first thing my oldest learned to make alone because it's honestly that easy.
Storing Leftovers
Once you're done eating, let it cool off. Scoop into a container with a tight lid and put it in the fridge for up to three days. Warm it back up on the stove or zap it in the microwave. Add a splash of broth or milk if it looks thick—brings the creaminess right back.
Switch It Up
Want it lighter? Use ground turkey or chicken. For veggie fans, plant-based grounds swap in great and you can switch to veggie broth too. If Rotel is too spicy, plain canned diced tomatoes and some smoked paprika work well instead.
How to Enjoy It
Serve this dish by itself or with a crunchy green salad and some good bread. Steamed broccoli or pan-fried green beans make great sides too. For parties, transfer it to a baking dish so folks can scoop it out themselves.
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Backstory and Traditions
Dishes with creamy tomato sauce are a Southern staple and now a favorite everywhere—especially when you need something fast and comfy. Canned Rotel tomatoes have been making dinners easier since the '40s. I love that this meal keeps those roots but makes things easy for busy home cooks.
FAQs About the Recipe
- → Can I swap in a different pasta type?
You bet! Shells, rotini, or penne work great and grab onto the sauce really well.
- → How can I turn up the heat a bit?
Stir in some cayenne or toss in a can of diced jalapeños for more kick—totally up to you.
- → Should I prep this ahead of time?
Definitely doable. Cook it all, stick it in the fridge, and rewarm on the stove with a splash of broth to thin the sauce back out.
- → What's a good swap for the ground beef?
Turkey, chicken, or your favorite plant-based ground meat will taste just as awesome here.
- → Will this hold up in the freezer?
Fresh is best, but you can freeze leftovers. Let them thaw and add a bit of broth as you reheat to get that creamy texture back.