Rotel Pasta
A comforting and flavorful pasta dish combining ground meats, creamy Velveeta cheese, and vibrant bell peppers and tomatoes, perfect for quick dinners.
Ingredients
Meats
- 1 pound ground beef
- 1 pound ground sausage
Pasta and Dairy
- 12 ounces penne pasta (cooked and drained)
- 16 ounces Velveeta cheese (cubed)
- 1/2 cup milk
Vegetables
- 1/2 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced)
- 2 cans Rotel (10 ounces each, undrained)
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
Cook the Pasta
- Begin by boiling water in a large pot. Once boiling, add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Meats
- In a large skillet over medium-high heat, add the ground beef and sausage to the skillet.
Add Vegetables
- When the meats start to brown, add in the diced yellow onion, red bell pepper, and yellow bell pepper. Stir and cook until vegetables are tender and meat is no longer pink.
Season and Combine
- Drain any excess grease from the skillet and season with onion powder and garlic powder.
Add Rotel and Cheese
- Pour in the undrained cans of Rotel and milk. Stir together thoroughly. Add the cubed Velveeta cheese, mixing until melted and creamy.
Mix in the Pasta
- Once the cheese has melted, add the cooked penne pasta to the skillet and stir well to coat with the cheese sauce.
Serve
- Your Rotel Pasta is ready to be served! Optionally garnish with fresh parsley or additional cheese.
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Notes
Serve Rotel Pasta with a side of salad or garlic bread. You can also add sour cream or salsa for an extra kick.