Description
A creamy and delicious pasta dish made with ground beef and Rotel tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the garlic powder, onion powder, chili powder, salt, and pepper. Cook for another minute until fragrant.
- Add the can of diced tomatoes with green chilies (including the liquid) and the heavy cream. Stir to combine and bring to a simmer.
- Reduce the heat to low and add the cooked macaroni and shredded cheddar cheese. Stir until the cheese is melted and everything is well combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
- For a spicier version, use hot Rotel or add diced jalapeños.
- To make it a one-pot meal, you can add vegetables like bell peppers or spinach along with the ground beef for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg