Ingredients
Scale
- 1 pound elbow macaroni or pasta of choice
- 1 pound ground beef
- 1 can Rotel diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add ground beef to the skillet; cook until browned and cooked through. Drain excess fat if needed.
- Stir in the can of Rotel diced tomatoes with green chilies. Cook for 2-3 minutes.
- Add heavy cream and shredded cheddar cheese; stir until the cheese melts and sauce thickens slightly.
- Mix cooked pasta into the sauce until well coated. Season with salt and pepper.
- Serve hot, garnished with chopped herbs if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra spice, add more green chilies or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Easy, Kid-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg