Description
A simple recipe for a comforting pasta dish featuring ground beef, Rotel tomatoes, and a creamy sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 8 ounces elbow macaroni, cooked and drained
- Salt and pepper to taste
Instructions
- Brown the ground beef and onion in a large skillet over medium heat. Drain off any excess fat.
- Stir in the Rotel tomatoes, cream of mushroom soup, and milk into the skillet with the beef mixture.
- Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Do not boil.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth.
- Season with salt and pepper to your preference.
- Add the cooked and drained macaroni to the sauce. Stir to coat evenly.
- Heat through for 2-3 minutes before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if desired.
- For extra spice, use hot Rotel tomatoes.
- Shred your own cheese for better melting quality.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 90
Keywords: creamy pasta, rotel, ground beef, cheesy pasta, quick dinner, comfort food