Creamy Velveeta Beef & Noodles Skillet
Ingredients:
1 lb ground beef
12 oz egg noodles
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
8 oz Velveeta cheese, cubed
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked. Drain any excess fat.
Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until softened.
Stir in the cream of mushroom soup and beef broth, bringing the mixture to a simmer.
Add the Velveeta cheese and milk, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
Meanwhile, cook the egg noodles according to the package instructions, then drain.
Add the cooked noodles to the skillet and stir to coat them in the creamy sauce. Continue to cook for 2-3 minutes, allowing the flavors to meld together.
Season with garlic powder, salt, and pepper to taste.
Garnish with freshly chopped parsley and serve.
Cooking Time: 20 minutes
Servings: 4
Calories: ~600 per serving