Description
Creamy, cheesy Velveeta beef bowtie pasta: a comforting, easy dish perfect for weeknights or potlucks. Ground beef, vegetables, and a rich Velveeta cheese sauce create irresistible flavor.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 pound Velveeta cheese, cubed
- 1 pound bowtie pasta
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Cook until browned (7-10 minutes), then drain excess grease. Add chopped onion and green bell pepper; cook until softened (5-7 minutes). Stir in garlic powder, black pepper, and red pepper flakes (if using); cook for 1 minute until fragrant.
- Pour in cream of mushroom soup and undrained diced tomatoes and green chilies (Rotel). Add cubed Velveeta cheese and beef broth. Stir until Velveeta is completely melted and sauce is smooth. Taste and add salt to taste.
- While sauce simmers, cook bowtie pasta according to package directions until al dente. Drain well.
- Add drained pasta to the skillet with the beef and cheese sauce. Stir gently until pasta is evenly coated. Simmer for 5-10 minutes, stirring occasionally, to meld flavors and thicken sauce.
- Taste and adjust seasonings if needed. Serve hot, topped with shredded cheese, fresh parsley, sour cream, or a sprinkle of paprika, if desired.
Notes
- For a leaner dish, use ground turkey or chicken.
- Add other vegetables like mushrooms, carrots, or celery.
- If you don’t have Velveeta, use another processed cheese or a combination of cheddar and cream cheese.
- To make ahead, prepare sauce and cook pasta separately. Store in refrigerator until ready to combine and heat through.
- If sauce is too thick, add more beef broth or milk. If too thin, simmer longer.
- Stir sauce frequently while simmering to prevent sticking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes