Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, add the rotini pasta, and cook until al dente. Drain and set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces and seasoning with salt and pepper. Drain excess fat.
- In another large pot, combine the cubed Velveeta, cream cheese, and cream of chicken soup. Stir until the cheeses are melted and the mixture is smooth.
- Add the can of Rotel tomatoes with chilies, including the juice, and stir well.
- Add the cooked pasta and browned ground beef to the creamy sauce, stirring until well coated.
- Serve hot, garnished with fresh herbs or paprika if desired.
Nutrition
Calories: 510kcalCarbohydrates: 45gProtein: 32gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 92mgSodium: 1150mgPotassium: 490mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 7mgCalcium: 410mgIron: 3mg
Notes
Add a pinch of garlic powder and cayenne pepper to the meat for extra flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for 3 months. When reheating, add a splash of milk or water to thin out the sauce if needed. For a healthier option, consider using whole wheat pasta or lean ground turkey.
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