Enjoy Santa Fe-style cuisine with this easy beef and pasta skillet. Grab some VELVEETA and a can of diced tomatoes with green chilies, and let's talk.
What You Need
Original recipe yields 6 servings
1 lb. ground beef
1/2 cup chopped onions
2 cups water
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 tsp. ground cumin
3 cups rotini pasta, uncooked
1/2 cup chopped green peppers
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
Brown meat with onions in large skillet sprayed with cooking spray; drain. Return to skillet.
Add water, tomatoes and cumin; mix well. Bring to boil. Stir in pasta and peppers; cover. Simmer on medium-low heat 15 min. or until pasta is tender and almost all the water is absorbed, stirring occasionally.
Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Prepare using extra-lean ground beef and 2% Milk VELVEETA.
For a spicier kick, prepare using Mexican VELVEETA.
Prepare using RO*TEL Chunky Diced Tomatoes & Green Chilies.
Substitute chili powder for the cumin.
Garnish with chopped fresh cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.