Velveeta Beef & Creamy Rotini Pasta
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
Directions:
Cook the Pasta: Begin by boiling a large pot of salted water. Cook the rotini pasta according to the package instructions, then drain and set aside, reserving 1 cup of pasta water for later use if needed.
Brown the Beef: In a large skillet or pot, cook the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
Make the Sauce: Add the cubed Velveeta cheese, softened cream cheese, cream of chicken soup, and the undrained can of Rotel tomatoes to the beef. Stir well until the cheeses melt and everything is combined into a creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
Combine the Pasta and Sauce: Add the cooked rotini pasta to the skillet with the creamy beef sauce. Stir to coat the pasta evenly in the sauce. Let it cook for a few minutes to ensure everything is heated through.
Serve and Enjoy: Serve the Velveeta Beef & Creamy Rotini Pasta hot. You can garnish it with fresh parsley or a sprinkle of extra cheese if desired.
Cooking Time: 25-30 minutes
Servings: 6-8
Calories: ~600 per serving