Ingredients
Scale
- 1 pound ground beef
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 pound pasta (any shape you prefer)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Gather and prepare all ingredients.
- Cook pasta in boiling salted water until al dente, then drain.
- Brown the ground beef in a skillet and add garlic and onion powder, salt, and pepper.
- Add Rotel tomatoes to the beef and simmer for 3-5 minutes.
- Stir in softened cream cheese until melted and combined.
- Toss drained pasta with the creamy beef mixture.
- Mix in shredded cheddar cheese until melted.
- Taste and adjust seasoning as needed.
- Serve garnished with fresh parsley, if desired.
Notes
- For easier serving, break larger pasta shapes in half.
- Add pasta water if the sauce is too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: creamy pasta, ground beef, Rotel, cheddar cheese