Cheesy Rotel Beef Pasta
**Ingredients:**
– 1 large block (32 oz) of Velveeta cheese
– 1 block (8 oz) of cream cheese
– 1 can (10.5 oz) of cream of chicken soup
– 1 can (10 oz) of Rotel tomatoes with green chilies (do not drain)
– 2.25 pounds ground beef
– 1 box (16 oz) of bowtie noodles
– 1 cup of reserved pasta water (optional, for thinning the sauce)
**Instructions:**
1. **Prepare the Crockpot:**
– Cut the Velveeta cheese and cream cheese into smaller cubes.
– Place the cubed Velveeta, cream cheese, can of cream of chicken soup, and Rotel tomatoes into your Crockpot. Set the Crockpot to high.
2. **Brown the Ground Beef:**
– While the cheeses are melting, heat a large skillet over medium-high heat.
– Add the ground beef, breaking it up with a spatula as it cooks.
– Cook until the beef is fully browned, then drain any excess grease.
3. **Add Beef to the Crockpot:**
– Once the ground beef is browned and drained, add it to the Crockpot with the cheese mixture.
– Stir everything together, ensuring the beef is well coated with the cheesy mixture.
4. **Cook in the Crockpot:**
– Cover and cook on high for about 1.5 hours, stirring occasionally to help the cheese melt evenly.
5. **Cook the Pasta:**
– In the last 15 minutes of the Crockpot cook time, bring a large pot of salted water to a boil.
– Add the bowtie noodles and cook according to the package instructions until al dente.
– Reserve about 1 cup of pasta water before draining the noodles.
6. **Combine and Serve:**
– After the noodles are cooked and drained, add them directly to the Crockpot.
– If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
– Stir well to coat the noodles with the cheesy beef sauce.
7. **Serve:**
– Serve immediately and enjoy the creamy, cheesy goodness!
This recipe is perfect for a cozy dinner and is sure to be a hit with family and friends!