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Easy Cheesy Rotel Pasta

A quick, easy, and comforting pasta dish with ground beef, sausage, Rotel tomatoes, and Velveeta cheese, ready in under 30 minutes.
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Equipment

  • Large pot or Dutch oven

Ingredients
  

Hauptzutaten

  • 1 lb ground beef 80/20 or 85/15
  • 1 lb ground turkey sausage or sausage of choice
  • 12 oz penne pasta or rotini, elbow macaroni, or whatever short pasta shape you have on hand
  • 0.5 yellow onion diced
  • 1 red bell pepper diced (can use any color)
  • 1 yellow bell pepper diced (can use any color)
  • 2 cans Rotel tomatoes 10 oz each, undrained (diced tomatoes with green chilies)
  • 16 oz Velveeta cheese cubed
  • 0.5 cup milk
  • 1 tsp onion powder
  • 1 tsp garlic powder

Instructions
 

  • Cook penne pasta according to package directions until al dente. Drain well and set aside.
  • Brown ground beef and sausage in a large pot over medium heat, breaking up meat. Cook until fully browned. Drain off excess grease. Set the cooked meat aside.
  • Add diced onion and bell peppers to the same pot. Cook over medium heat, stirring occasionally, until they soften up (about 5-7 minutes).
  • Return cooked ground beef and sausage to the pot with the vegetables. Stir to combine.
  • Add undrained Rotel tomatoes, cubed Velveeta cheese, milk, onion powder, and garlic powder to the pot.
  • Reduce heat to low. Stir constantly until Velveeta is completely melted and sauce is smooth and creamy.
  • Add the cooked and drained pasta to the pot with the sauce.
  • Stir gently but thoroughly to make sure every single piece of pasta is coated in that glorious, cheesy, meaty sauce.
  • Serve hot.

Notes

Substitutions & Additions: Can substitute meats (all ground beef, ground turkey/chicken, plant-based crumble, beans/corn), pasta shapes (macaroni, rotini, shells, bowties), or cheese blend (cheddar and cream cheese - texture will differ). Add heat with spicy Rotel, hot sauce, or jalapeños. Add veggies like frozen corn or spinach. Garnish with sour cream, green onions, cilantro.
Tips for Success: Don't overcook pasta (al dente), drain meat well, melt cheese on low heat stirring constantly, use a large pot, can dice onion/peppers ahead.
Storage: Cool completely, store in airtight container in fridge up to 3-4 days. Reheat in microwave or on stove (add splash of milk/water if needed).
FAQs: Can use different meats. Rotel has a mild kick (look for 'Mild' version for less spice). Can freeze for 2-3 months, but Velveeta texture may become slightly grainy upon thawing/reheating. Thaw overnight in fridge before reheating.