Rotel Pasta
Enjoy a creamy and cheesy Rotel Pasta with ground beef and turkey sausage, simmered with zesty tomatoes and Velveeta cheese, combined with penne for a quick, comforting meal.
Equipment
- 1 large skillet for cooking meat and sauce
- 1 pot for cooking pasta
Ingredients
- 1 pound ground beef
- 1 pound ground turkey sausage
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 12 ounces penne pasta cooked and drained
- 2 cans 10 ounces each Rotel tomatoes, undrained
- 16 ounces Velveeta cheese cubed
- ½ cup milk
- Onion powder and garlic powder to taste
Instructions
- Cook penne pasta according to package instructions; drain and set aside.
- In a large skillet over medium-high heat, brown ground beef, turkey sausage, bell peppers, and onions; drain excess grease.
- Add onion powder and garlic powder to the skillet and stir to combine.
- Pour in undrained Rotel tomatoes, milk, and add cubed Velveeta cheese; stir well, cover, and simmer until the cheese melts.
- Mix cooked penne pasta into the cheese mixture until evenly combined.
Notes
- Add vegetables like zucchini or mushrooms for variation.
- Use different sausages for flavor change.
- Store leftovers refrigerated up to 3 days.