Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef (or turkey/chicken)
- 2 tbsp olive oil
- 1 can diced tomatoes with green chilies (Rotel)
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 cup beef broth (or vegetable broth)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 7-8 minutes; drain.
- In the same pot, heat olive oil over medium heat and brown the ground beef for 5-7 minutes; drain excess fat.
- Stir in garlic powder, onion powder, salt, and pepper; cook for an additional minute.
- Add Rotel tomatoes, cream cheese, and broth; stir until smooth.
- Combine cooked macaroni and shredded cheddar cheese; mix until well coated.
- Serve hot with optional garnishes like cilantro or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg