Rotel Pasta Beef (Printable Version)
Noodles mixed with seasoned beef, a rich creamy sauce, lots of Rotel tomatoes, and a melty cheddar finish for big, cozy flavor.
# What You'll Need:
→ Main Ingredients
01 -
1 cup beef broth
02 -
1 cup cheddar cheese, shredded
03 -
1 can (10 ounces) diced tomatoes mixed with green chilies
04 -
1 pound ground beef
05 -
8 ounces elbow macaroni
06 -
8 ounces cream cheese, let it soften first
→ Seasonings
07 -
Black pepper, as much as you like
08 -
Salt, toss in to taste
09 -
1 teaspoon onion powder
10 -
1 teaspoon garlic powder
→ Cooking Essentials
11 -
2 tablespoons of olive oil
→ Optional Garnish
12 -
Chopped parsley or cilantro, fresh
# Step-by-Step Guide:
01 -
Sprinkle fresh cilantro or parsley over the top if you feel like it. Dish up while it’s still hot.
02 -
Pour the cooked macaroni right back into your pot. Toss in shredded cheddar and mix until it melts and the pasta’s coated nice and even.
03 -
Dump in the can of tomatoes with green chilies, the softened cream cheese, and beef broth. Keep stirring until the cheese is all melted and you get one smooth, creamy sauce.
04 -
Sprinkle garlic powder, onion powder, salt, and pepper into the beef. Keep it moving for about a minute so it gets really tasty.
05 -
Toss olive oil into that pot on medium heat. Add in ground beef and break it up as it cooks. Let it brown all over. Drain out any extra grease if there’s a lot.
06 -
Boil a big pot of salted water, then add elbow macaroni. Cook until just right—check the package for times. Drain it and set somewhere handy.
# Additional Notes:
01 -
Want more spice? Throw in some diced jalapeños or cayenne.
02 -
You can swap ground beef out for turkey, chicken, or even your favorite plant-based crumbles.