Description
A creamy and slightly spicy skillet meal with ground beef, sausage, and colorful bell peppers, topped with a smooth Velveeta cheese sauce.
Ingredients
- 8 oz penne pasta
- 1 lb ground beef
- 1 lb ground sausage (mild or spicy)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 (10 oz) can Rotel tomatoes, undrained
- 16 oz Velveeta cheese, cubed
- 1 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped cilantro or sliced green onions
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions but stop about 1 minute before al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat a large skillet over medium-high. Add the ground beef and sausage and brown, breaking up lumps, about 5–7 minutes until no longer pink. Drain any excess fat but leave about 1 tablespoon for flavor.
- Add the diced onion and both bell peppers to the skillet. Cook, stirring, until softened, about 4 minutes.
- Stir in the undrained Rotel, onion powder, and garlic powder. Simmer 2–3 minutes to let the flavors meld. Season with salt and pepper to taste.
- Reduce heat to medium-low. Add cubed Velveeta and pour in the milk. Stir constantly until the cheese fully melts and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Add the drained pasta to the skillet and toss until every piece is coated. Adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro or sliced green onions if desired.
Notes
For a lighter version, use reduced-fat cheese or replace half the Velveeta with shredded cheddar. Make it vegetarian by substituting plant-based ground meat and using non-dairy cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex