Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up. Drain excess fat if needed.
- Stir in garlic powder, onion powder, salt, and pepper. Cook 1 minute to blend flavors.
- Add Rotel, softened cream cheese, and beef broth. Stir until cream cheese melts and sauce is smooth.
- Return pasta to the pot, add shredded cheddar, and stir until everything is well coated and melted.
- Garnish with chopped cilantro or parsley if desired. Serve hot.
Notes
- Add diced jalapeños or cayenne pepper for extra spice.
- Substitute ground turkey, chicken, or plant-based meat for a leaner or vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American