Dinner

Creamy Rotel Pasta with Ground Beef for Cozy Weeknight Dinners Recipe

ByGabriel Langdon December 9, 2025December 9, 2025

Introduction

This creamy Rotel pasta with ground beef is a comforting and flavorful dish perfect for cozy weeknight dinners. Combining tender pasta, spicy diced tomatoes with green chilies, and a rich cheese sauce, it’s both satisfying and easy to prepare.

The image shows a close-up of a white bowl filled with creamy penne pasta. The dish has three clear layers: the bottom layer is light yellow penne pasta, the middle layer contains brown cooked ground meat and small red tomato pieces scattered evenly, and the top layer is a smooth white creamy sauce lightly covering the pasta and meat. Small green basil leaves are sprinkled on top, adding a fresh touch, and there are tiny specks of black pepper visible throughout. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni (or any pasta shape you love)
1 lb ground beef (or substitute with ground turkey or chicken)
2 tbsp olive oil (canola oil can be used instead)
1 tsp garlic powder (fresh minced garlic is a great alternative)
1 tsp onion powder (finely diced fresh onion can add texture)
1 tsp salt (adjust to taste)
1 tsp pepper (adjust to taste)
1 can diced tomatoes with green chilies (Rotel; or plain diced tomatoes with added spices)
8 oz cream cheese (sour cream can add a tangy twist)
1 cup beef broth (vegetable broth for a vegetarian option)
1 cup shredded cheddar cheese (Monterey Jack or dairy-free alternatives work well)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7–8 minutes. Drain and set aside.
Step 2: In the same pot, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes. Drain any excess fat.
Step 3: Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute to blend the spices into the meat.
Step 4: Pour in the diced tomatoes with green chilies (Rotel), then add softened cream cheese and beef broth. Stir until the mixture is smooth and creamy.
Step 5: Return the cooked macaroni to the pot. Add shredded cheddar cheese and stir until melted and well combined.
Step 6: Serve hot, garnished with fresh cilantro or parsley if desired.

Tips & Variations

For extra flavor, sauté fresh minced garlic and diced onions instead of using powders.
Try swapping cream cheese with sour cream for a tangier sauce.
Use ground turkey or chicken to reduce fat without sacrificing texture.
Add a pinch of smoked paprika or chili powder for a deeper smoky heat.
Mix in some steamed vegetables like spinach or bell peppers for added nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to restore creaminess if needed. This dish does not freeze well due to the cream cheese.