Cheesy Rotel Pasta Skillet
Creamy, cheesy, and loaded with juicy tomato and sausage flavor, this Cheesy Rotel Pasta Skillet is comfort food made fast.
Servings: 4 servings
Equipment
- Large Pot
- Heavy Skillet
Ingredients
Meat
- 1 lb Ground beef raw
- 1 lb Turkey sausage raw, casings removed if needed
Pasta
- 12 oz Penne pasta cooked and drained (about 3 cups cooked)
Vegetables
- 1/2 cup Yellow onion diced
- 1 each Red bell pepper diced
- 1 each Yellow bell pepper diced
Canned Goods
- 2 cans Rotel tomatoes 10 oz each, undrained
Dairy
- 16 oz Velveeta cheese cubed or roughly chopped for faster melting
- 1/2 cup Milk room temperature or cold
Spices
- 1 tsp Onion powder
- 1 tsp Garlic powder
- to taste Salt
- to taste Black pepper freshly ground
Garnish
- Chopped green onions optional
- Cilantro optional
- Paprika optional
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente (usually 9 to 11 minutes). Drain and set aside while you finish the sauce.
- Heat a large, heavy skillet over medium-high heat. Add the ground beef and turkey sausage, breaking up the meat with a spatula. Add the diced onion and the diced red and yellow bell peppers. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 7 to 9 minutes. If there’s excess grease, carefully drain it from the skillet.
- Sprinkle in the onion powder and garlic powder. Stir well so the spices cook briefly with the meat and veggies, about 30 seconds to 1 minute.
- Pour the undrained Rotel tomatoes into the skillet along with the milk. Add the Velveeta cubes. Stir to combine, then reduce heat to medium-low, cover the skillet, and let cook for several minutes, stirring occasionally, until the cheese is completely melted and the sauce is smooth. This usually takes 4 to 6 minutes depending on your stove.
- Add the cooked and drained pasta to the skillet. Toss gently but thoroughly so every piece of penne is coated in the creamy Rotel-Velveeta sauce. Season with salt and pepper to taste and warm through for 1 to 2 minutes.
- Spoon into bowls, garnish if desired, and enjoy while hot.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. This dish can be frozen, but texture may change slightly. Cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.