My husband walked in from work, took one look at this bubbling on the stove, and said “whatever that is, I’m eating three bowls.” He wasn’t kidding.
This is one of those recipes that feels like a warm hug after a long day. Creamy, cheesy, comforting… and honestly? It tastes way fancier than the effort it takes. I made it on a Tuesday night when I was too tired to think, and now it’s in our regular rotation because everyone keeps asking for it.
The way the cheese melts into the beef and coats every single bowtie… it’s dangerously good. I caught my daughter eating it straight from the pan when she thought I wasn’t looking.
**INGREDIENTS:**
• 2.25 lbs ground beef
• 1 box (16 oz) bowtie pasta
• 16 oz Velveeta cheese, cubed
• 1 can (10 oz) Rotel tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Salt and pepper to taste
**INSTRUCTIONS:**
1. Cook the bowtie pasta according to package directions until tender. Drain and set aside.
2. In a large skillet over medium-high heat, brown the ground beef until fully cooked and no pink remains. Drain any excess grease.
3. Reduce heat to medium-low. Add the Rotel (undrained) to the beef and stir until combined.
4. Add the cubed Velveeta and sour cream to the skillet. Stir gently until the cheese melts into a creamy, velvety sauce.
5. Fold in the cooked bowtie pasta until every piece is coated in that rich, cheesy goodness.
6. Sprinkle the shredded cheddar on top and let it melt into the pasta for a minute or two.
7. Season with salt and pepper to taste, then serve warm.
This is the kind of meal that makes everyone go quiet at the dinner table because they’re too busy eating. Would you add extra cheese or keep it just like this?