Ingredients
Scale
- 8 oz elbow macaroni (or any pasta shape)
- 1 lb ground beef (or ground turkey/chicken for lighter option)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 can diced tomatoes with green chilies (Rotel)
- 8 oz cream cheese
- 1 cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add ground beef and cook 5–7 minutes until browned. Drain excess fat.
- Stir in garlic powder, onion powder, salt, and pepper. Cook 1 minute.
- Add Rotel, cream cheese, and beef broth. Stir until smooth and creamy.
- Return cooked macaroni to the pot and add shredded cheddar cheese. Stir until melted and coated.
- Serve hot, optionally garnished with fresh cilantro or parsley.
Notes
- Optional: add sliced jalapeños for extra spice.
- Cool before storing leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 2
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 70