Cheesy Beef and Rotel Pasta: A Velvety Delight!

In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat, then set the beef aside.

Cook the Pasta:
While the beef is cooking, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:
In the same skillet used for the beef (or a large pot), combine the Velveeta cheese, cream cheese, and can of cream of chicken soup. Stir over medium heat until the cheeses are melted and smooth. Add the can of Rotel tomatoes with chilies (undrained) and stir to combine. Let the sauce simmer for 2-3 minutes to blend the flavors.

Combine the Beef and Pasta:
Add the cooked ground beef and pasta into the skillet with the cheese sauce. Stir everything together until the pasta is well coated and everything is evenly mixed. Allow the mixture to simmer for a few more minutes to heat everything through.

Serve and Enjoy:
Once the pasta is fully coated with the creamy, cheesy sauce and everything is heated through, serve hot and enjoy!

Serving and Storage Tips: