CREAMY BEEF & VELVEETA BOWTIE PASTA
Ingredients:
1 lb ground beef
12 oz bowtie (farfalle) pasta
1 tablespoon olive oil
1/2 teaspoon Cajun seasoning (optional, for a kick)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
3 cloves garlic, minced
1/2 cup diced tomatoes with green chiles (like Rotel)
1/2 cup heavy cream
1/2 cup milk
8 oz Velveeta, cubed
Salt and pepper to taste
Fresh chopped parsley (for garnish)
Directions:
Boil a large pot of salted water and cook the bowtie pasta until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed.
Stir in Cajun seasoning (if using), smoked paprika, garlic powder, onion powder, and minced garlic. Cook for 1–2 minutes until the garlic is fragrant.
Pour in the diced tomatoes with green chiles, heavy cream, and milk. Stir and let simmer for 2–3 minutes.
Add the cubed Velveeta to the skillet. Stir frequently until the cheese is completely melted and the sauce is creamy and smooth.
Add the cooked bowtie pasta into the skillet and toss until evenly coated in the cheesy beef sauce. Simmer for 1–2 more minutes to heat everything through.
Serve warm, topped with chopped parsley for a pop of color.
Cooking Time: 30 minutes
Servings: 4
Calories: ~700 per serving