Rotel Spaghetti With Ground Beef (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
300 g dried spaghetti noodles
02 -
500 g ground beef
03 -
1 medium yellow onion, finely diced
04 -
1 bell pepper, diced
→ Sauce Components
05 -
400 g can Rotel diced tomatoes with green chilies, undrained
06 -
1 packet (30 g) taco seasoning
07 -
300 g Velveeta cheese, cubed
08 -
250 ml chicken broth
# Step-by-Step Directions:
01 -
Cook spaghetti noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
02 -
In a large skillet over medium-high heat, cook ground beef with diced onion and bell pepper until the beef is browned and vegetables are softened. Drain excess fat.
03 -
Sprinkle taco seasoning over the beef and vegetables. Stir well to evenly coat and toast the spices for 1 minute.
04 -
Add Rotel tomatoes with their juices, chicken broth, and cubed Velveeta cheese to the skillet. Lower heat to medium and stir constantly until the cheese has melted and a smooth, creamy sauce forms.
05 -
Add cooked spaghetti to the skillet. Toss thoroughly to coat every strand with the cheesy, zesty sauce. Serve immediately while hot.
# Helpful Notes:
01 -
Velveeta cheese creates a silky, creamy sauce but can be substituted with freshly shredded cheese if preferred.
02 -
Adjust the spiciness by choosing mild, original, or hot Rotel tomatoes.
03 -
Chicken may be used instead of beef, or sausage for extra flavor.
04 -
For best results, serve immediately. If reheating, add a splash of broth or milk to restore creaminess.