Made this Velveeta Beef and Spicy Tortellini Pasta last night, and it was a hit! The cheesy Velveeta sauce with a kick of spice pairs perfectly with the beef and tortellini. Definitely adding this to my regular rotation!
Ingredients:
1 lb ground beef
1 package (9 oz) cheese tortellini (fresh or frozen)
1 big block of Velveeta cheese, cubed
1 (8 oz) block of cream cheese, softened
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) Rotel tomatoes with chilies, undrained
1/2 cup beef broth
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes (for added heat)
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
1/4 cup shredded mozzarella cheese (optional, for extra cheesiness)
Directions:
Cook the tortellini by bringing a large pot of salted water to a boil. Follow the package instructions, then drain the pasta and set it aside.
In a large skillet, heat a splash of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks until browned. Drain any excess fat.
To the beef, stir in the cream of mushroom soup, Rotel tomatoes with chilies, beef broth, smoked paprika, chili powder, garlic powder, onion powder, and red pepper flakes. Mix well and let it simmer for 5 minutes to combine the flavors.
Add the cubed Velveeta cheese and softened cream cheese to the skillet. Stir continuously until the cheeses melt and the sauce turns creamy and smooth.
Toss the cooked tortellini into the skillet, making sure it’s well-coated in the cheesy sauce. Let everything cook together for an additional 3-5 minutes so the pasta absorbs the creamy goodness.
Taste the dish and adjust the seasoning with salt and pepper. For extra cheesiness, sprinkle shredded mozzarella on top and let it melt into the sauce. Garnish with fresh parsley or cilantro before serving.
Cooking Time: 25 minutes
Servings: 4
Calories: Approx. 650 per serving