Creamy Velveeta Beef & Rotini Pastaww
Ingredients
1 big block of Velveeta cheese, cubed
1 (8 oz) block of cream cheese, softened
1 can cream of chicken soup
1 can Rotel tomatoes with chilies, undrained
2.25 pounds ground beef
1 package rotini pasta
(Optional) 1 cup pasta water, reserved to thin the sauce
Instructions
Cook the rotini pasta according to package instructions, then drain, reserving 1 cup of pasta water and set aside.
In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.
Stir in the cream of chicken soup, Rotel tomatoes (with their juice), cream cheese, and Velveeta cheese. Stir constantly until the cheese has melted and the sauce becomes creamy.
If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Add the cooked rotini to the skillet, tossing to coat the pasta in the creamy sauce.
Serve immediately, and enjoy!