Description
A comforting blend of zesty tomatoes and creamy cheese, perfect for family dinners or weeknight meals.
Ingredients
Scale
- 1 pound ground beef
- 1 can (10 oz) of Rotel tomatoes with green chilies
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- In a large skillet, over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain the excess grease.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the Rotel tomatoes, chili powder, cumin, salt, and pepper. Let cook for an additional 2 minutes.
- Pour in the beef broth and bring to a boil.
- Stir in the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy, about 1-2 minutes.
- Serve hot and enjoy!
Notes
For a smoother mix, use room temperature butter or cheese. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg