Description
A creamy, spicy pasta dish made with seasoned ground beef, Rotel tomatoes, Velveeta and cream cheese, tossed with pasta for a comforting weeknight meal.
Ingredients
- ½ box (about 8 oz) rotini or penne pasta
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt & pepper to taste
- 1 tbsp Creole or Cajun seasoning (optional)
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese
- 1 cup heavy or whipping cream
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar or Colby Jack cheese
- ¼ cup green onions, sliced + extra for garnish
- ¼–⅓ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, about 8–10 minutes. Reserve ¼ cup pasta water, drain pasta.
- Meanwhile, in a large skillet over medium-high heat, heat olive oil and brown ground beef with onion and jalapeño (optional) for about 2 minutes. Season with Creole seasoning, onion powder, garlic powder, chili powder, salt & pepper. Remove beef and set aside.
- In same pan, add minced garlic and red pepper flakes; sauté until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Reduce heat, stir in Velveeta and cream cheese; cover and melt on low until smooth.
- Once cheese melts, stir in Rotel tomatoes, green onions, and adjust seasoning.
- Add beef back in, mix, then toss in cooked pasta until well coated. Use reserved pasta water to loosen sauce if needed.
- Stir in shredded cheddar until melted and sauce is creamy. Garnish with extra green onions and serve warm.
Notes
- Adjust spice level by choosing mild, medium, or hot Rotel and adding jalapeños or cayenne flakes.
- Use short pasta shapes like rigatoni, penne, or rotini to hold the creamy sauce well.
- Make it a one‑pot meal: cook pasta directly in skillet with broth, then add cheeses.
- Leftovers keep in the fridge for up to 3 days; reheat with a splash of milk or broth.
- Customize by adding spinach, shrimp, or subbing ground turkey.