Rotel Spaghetti Creamy Beef (Printable Version)
# What You'll Need:
→ Pasta
01 -
400 g dried spaghetti noodles
→ Protein
02 -
500 g ground beef
→ Vegetables
03 -
1 medium yellow onion, diced
04 -
1 medium bell pepper, diced
→ Sauce & Seasonings
05 -
1 packet (30 g) taco seasoning
06 -
1 can (400 g) Rotel tomatoes with green chilies, undrained
07 -
250 ml chicken broth
→ Cheese
08 -
300 g Velveeta cheese, cubed
# Step-by-Step Directions:
01 -
Cook the spaghetti noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium-high heat, sauté the ground beef with diced onion and bell pepper until the beef is fully browned and vegetables are softened. Drain excess fat.
03 -
Add taco seasoning to the skillet. Stir well to evenly coat the beef and vegetables, letting the seasoning bloom for 1–2 minutes.
04 -
Reduce heat to medium. Pour in the undrained Rotel tomatoes and chicken broth, then add Velveeta cheese cubes. Stir continuously until the cheese is fully melted and a smooth, creamy sauce forms.
05 -
Add cooked spaghetti noodles to the skillet. Toss thoroughly until all noodles are coated in the cheesy sauce. Serve immediately.
# Helpful Notes:
01 -
For added spice, use a hotter variety of Rotel or incorporate cayenne pepper or hot sauce to taste.
02 -
Velveeta can be substituted with freshly shredded cheese for a different texture.
03 -
Store any leftovers covered in the refrigerator for up to 3 days; reheat with a splash of broth or milk to revive the sauce.