Ingredients
Scale
- 12 ounces elbow macaroni or rotini
- 1 tablespoon olive oil
- 1 cup chopped bell peppers
- 1 pound ground turkey or beef
- 1 can (10 ounces) Rotel tomatoes, drained
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup chicken broth, low-sodium
- cilantro (optional), for garnish
Instructions
- In a large pot, bring salted water to a rolling boil.
- Add 12 ounces of elbow macaroni or rotini and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- In the same pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 cup of chopped bell peppers and sauté for about 3-4 minutes until they soften and become fragrant.
- Add 1 pound of ground turkey or beef to the pot with the sautéed vegetables.
- Cook until browned, breaking it apart with a spatula for about 5-7 minutes.
- Drain any excess fat if necessary.
- Stir in one can (10 ounces) of Rotel tomatoes (drained), followed by 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese.
- Mix until everything is well combined and creamy.
- Pour in one cup of chicken broth gradually while stirring to achieve your desired consistency.
- Bring everything to a gentle simmer over low heat.
- Finally, fold in your cooked pasta until everything is evenly coated in that luscious cheesy mixture.
- Cook for an additional minute or two just to warm through.
- Serve your Rotel pasta fiesta hot!
- Garnish with fresh cilantro if desired and enjoy immediately while it’s still warm and gooey.
Notes
Store leftovers in airtight container.
Reheat gently on low heat.
Top with fresh cilantro garnish.
Use spicy Rotel for extra kick.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg