Rotel Pasta
A fast and creamy Rotel pasta made with ground beef, penne, and melty Velveeta for an easy weeknight dinner your whole family will crush.
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 pound lean ground beef
- 8 oz penne pasta uncooked (about 2 cups)
- 1 can Ro-Tel 10 oz, undrained
- 8 oz Velveeta cheese cubed
- 1 cup mild cheddar cheese finely shredded
- 2/3 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper freshly cracked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Chopped parsley or cilantro optional for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium high heat. Add the ground beef, salt, pepper, garlic powder, onion powder, and oregano. Cook, breaking the meat apart as it browns. Drain off any excess grease.
- Add the Rotel, whole milk, Velveeta cubes, and shredded cheddar. Stir until the cheeses melt and the mixture becomes creamy. Let it come just to a boil, then immediately lower the heat. Simmer for 3 to 4 minutes so the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss until everything is coated in the sauce.
- Garnish with parsley or cilantro if you like.
Notes
- The spice level depends entirely on the Ro-tel you choose. Mild keeps things gentle, which is why you use it for your family. Original has a solid kick. Hot Ro-tel… well, that’s for people who think dinner isn’t complete unless their forehead is glowing.
Nutrition
Serving: 1 | Calories: 445kcal | Carbohydrates: 35g | Protein: 34g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1173mg | Fiber: 1g | Sugar: 6g