Description
Discover how to make irresistible Rotel pasta and wings with our step-by-step guide. Elevate your cooking skills and surprise everyone with this flavorful combo!
Ingredients
- 1/2 box Rotini pasta
- 1/2 block cream cheese
- 8 oz (227 g) Velveeta cheese
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) colb y jack cheese
- 1 can rotel tomatoes
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) olive oil
- Tony’s Creole Seasoning season to taste
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (3 ml) chile powder
- Salt + pepper to taste
- 1/3 cup (80 ml) pasta water
- 1/4 tsp (1 ml) cumin
Instructions
- Begin by bringing a pot of salted water to a boil, then prepare the pasta per the package instructions, which should take around 8-10 minutes.
- In a skillet, cook the ground beef until it is nearly done. Add onions and jalapeño and continue to sauté until you can smell their aroma, roughly 2 minutes. Season with Creole seasoning, onion powder, garlic powder, and black pepper to your liking. Take the beef out of the skillet.
- Introduce olive oil, minced garlic, and red pepper flakes to the pan, and sauté until their fragrance is released. Add heavy cream, and when it starts to bubble, lower the heat and incorporate cubes of Velveeta and cream cheese.
- Cover the pan and let the cheese melt on a low flame. Stir until the mixture is smooth. Once the cheese is fully melted, add Rotel tomatoes and green onions, adjusting the seasoning to suit your taste.
- Return the ground beef to the pan, mixing it all together, then add the cooked rotini pasta. Toss everything until the pasta is well-coated, using some pasta water to help the sauce adhere. Taste and modify the seasonings if necessary.
- Garnish with green onions. Serve hot and savor the dish!
Notes
- Allow cream cheese to soften at room temperature for 10 minutes to ensure smooth blendingnDrain Rotel tomatoes slightly for a thicker sauce, keeping some liquid for smoothnessnBrown ground beef until a crust forms for enhanced savory flavor
