Description
Creamy, cheesy beef pasta dish with a kick from Rotel tomatoes.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 bell peppers, diced
- 8 oz (225 g) pasta noodles
- 10 oz (285 g) can Rotel tomatoes (with juice)
- 8 oz (225 g) Velveeta cheese, cubed
- 4 oz (115 g) Blanco Velveeta cheese, cubed
- 1 cup (100 g) shredded cheese (cheddar or your choice)
- 1 tsp seasoned salt
- 1 tsp lemon pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp taco seasoning
- 1 tsp Slap Ya Mama seasoning
- 1 tsp Accent (optional)
- 1 cup (240 ml) heavy whipping cream
Instructions
- Prepare pasta noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add chopped onions and diced bell peppers to the skillet and cook until softened.
- Stir in Rotel tomatoes (with juice) and all seasonings. Let simmer for 5 minutes.
- Lower the heat and add the Velveeta and Blanco Velveeta cubes. Stir until fully melted and smooth.
- Pour in the heavy whipping cream and mix well with the cheese sauce.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Sprinkle shredded cheese over the top. Cover with a lid and let sit on low heat until the cheese melts.
- Serve hot and enjoy your creamy, cheesy beef pasta skillet!
Notes
- Feel free to adjust seasonings to your taste.
- Use different types of cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Rotel Pasta Fiesta, pasta, beef, cheese, skillet meal