Cheesy Rotel Skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 oz pasta noodles
02 - 1 cup shredded cheese
03 - 4 oz Blanco Velveeta cheese, cubed
04 - 1 lb ground chuck
05 - 1 cup heavy whipping cream
06 - 1 medium onion, chopped
07 - 10 oz can Rotel tomatoes
08 - 8 oz Velveeta cheese, cubed
09 - 2 bell peppers, diced

→ Seasonings

10 - 1 tsp Slap Ya Mama seasoning
11 - 1 tsp lemon pepper
12 - 1 tsp garlic powder
13 - 1 tbsp taco seasoning
14 - 1 tsp season salt
15 - 1 tsp onion powder
16 - 1 tsp Accent

# Instructions:

01 - Boil the pasta following the package directions, then drain the water and keep it aside.
02 - Break up the ground chuck in a large pan over medium heat. Stir occasionally until it's cooked through, then remove any extra grease.
03 - Toss the chopped onions and diced peppers into the pan with the meat, and cook until they soften up a bit.
04 - Pour in the Rotel tomatoes (don’t drain) and sprinkle all the seasonings on top. Stir and let it simmer for about five minutes.
05 - Turn the heat down low, then pop in the cubed Velveeta and Blanco Velveeta. Mix until everything melts and your sauce is creamy.
06 - Slowly stir in the heavy cream, blending it into the cheese mixture until smooth.
07 - Toss the drained pasta into the cheesy skillet and give it a good stir so it’s all coated nicely.
08 - Top it all with the shredded cheese, cover it with a lid, and let it sit on low heat until melted. Plate it up and dig in while it’s hot!

# Notes:

01 - Use mild or spicy Rotel to control heat.
02 - Can’t find Slap Ya Mama? Swap it with any cajun seasoning.
03 - Accent is optional and just enhances flavor (it contains MSG).
04 - Feel free to experiment with different pastas like macaroni or rotini.

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