Velveeta Beef and Spicy Tortellini Pasta
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: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
Brown the Beef: In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Spicy Sauce: Add the cream of mushroom soup, Rotel tomatoes, beef broth, smoked paprika, chili powder, garlic powder, onion powder, and red pepper flakes to the beef. Stir everything together and let it simmer for about 5 minutes so the flavors meld.
Cheese It Up: Stir in the cubed Velveeta and softened cream cheese. Keep stirring until the cheese melts and the sauce becomes super creamy.
Combine the Tortellini: Add the cooked tortellini to the skillet, tossing to coat in the creamy, cheesy sauce. Let it cook for another 3-5 minutes, allowing the pasta to soak up all the goodness.
Finish & Garnish: Taste and adjust seasoning with salt and pepper. Sprinkle with shredded mozzarella (if desired) and let it melt into the sauce. Garnish with fresh parsley or cilantro.
Cooking Time: 25 minutes
Servings: 4
Calories: Approx. 650 per serving