Ingredients
Scale
- 8 oz Elbow Macaroni (any pasta shape works)
- 1 lb Ground Beef (substitute with ground turkey or chicken)
- 2 tbsp Olive Oil (canola oil works too)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder (or finely diced fresh onion)
- 1 tsp Salt (adjust to taste)
- 1 tsp Pepper (adjust to taste)
- 1 can Diced Tomatoes with Green Chilies (Rotel) (plain diced tomatoes with spices if unavailable)
- 8 oz Cream Cheese (sour cream for a tangy twist)
- 1 cup Beef Broth (vegetable broth for vegetarian option)
- 1 cup Shredded Cheddar Cheese (Monterey Jack or dairy-free alternative works)
Instructions
- Boil salted water and cook pasta until al dente (7-8 minutes). Drain and set aside.
- Heat olive oil in the same pot. Brown ground beef (5-7 minutes). Drain excess fat.
- Add garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
- Pour in Rotel, softened cream cheese, and beef broth. Stir until smooth.
- Return cooked pasta to the pot. Add shredded cheese and stir until melted.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
- Use any pasta shape you prefer.
- Substitute ground beef with turkey or chicken for a lighter dish.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg