Ingredients
Scale
8 oz Elbow Macaroni (or any short pasta)
1 lb Ground Beef
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 according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Reduce heat to medium. Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
- Add the can of diced tomatoes with green chilies (undrained), cream cheese, and beef broth. Stir until cream cheese is fully melted and sauce is smooth.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Sprinkle shredded cheddar cheese evenly over the top.
- Cover with a lid for 2-3 minutes to melt the cheese, or place under a broiler for a golden finish. Serve immediately.
Notes
- For a lighter version, use ground turkey and low-fat cream cheese.
- Make it vegetarian by omitting the beef, using vegetable broth, and adding beans.
- Fresh minced garlic and onion can be used in place of powders for enhanced flavor.
- Let the dish rest for 5 minutes before serving for the sauce to thicken.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked/Skillet
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g