Cheesy Rotel Pasta Bake
Cheesy Rotel Pasta Bake
Ingredients
For the Pasta Bake
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 10 ounces Rotel diced tomatoes with green chilies, undrained
- 1/2 cup salsa, mild or medium
- 1 1/2 cups chicken broth
- 1 1/2 cups elbow macaroni, uncooked
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese, shredded, divided
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min
- 3
Add the chopped yellow onion to the skillet with the ground beef and cook for 3-5 minutes, or until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the undrained Rotel diced tomatoes with green chilies, salsa, chicken broth, chili powder, ground cumin, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 4 min
- 5
Add the uncooked elbow macaroni to the skillet and stir to combine. Make sure the pasta is mostly submerged in the liquid. Remove from heat.
⏱️ 2 min
- 6
Transfer the pasta mixture to the prepared 9x13 inch baking dish. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top.
⏱️ 3 min
- 7
Bake for 20 minutes, then remove from the oven and sprinkle with the remaining 1/2 cup of shredded cheddar cheese. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
⏱️ 30 min•🌡️ 375
- 8
Let the pasta bake rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Rotel Pasta Bake
Ingredients
For the Pasta Bake
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 10 ounces Rotel diced tomatoes with green chilies, undrained
- 1/2 cup salsa, mild or medium
- 1 1/2 cups chicken broth
- 1 1/2 cups elbow macaroni, uncooked
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese, shredded, divided
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min - 3
Add the chopped yellow onion to the skillet with the ground beef and cook for 3-5 minutes, or until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the undrained Rotel diced tomatoes with green chilies, salsa, chicken broth, chili powder, ground cumin, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 4 min - 5
Add the uncooked elbow macaroni to the skillet and stir to combine. Make sure the pasta is mostly submerged in the liquid. Remove from heat.
⏱️ 2 min - 6
Transfer the pasta mixture to the prepared 9x13 inch baking dish. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top.
⏱️ 3 min - 7
Bake for 20 minutes, then remove from the oven and sprinkle with the remaining 1/2 cup of shredded cheddar cheese. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
⏱️ 30 min•🌡️ 375 - 8
Let the pasta bake rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.
⏱️ 5 min