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Southwest Cheeseburger Pasta




1 pound mixed pasta

1 pound ground hamburger

1/2 pound Velveeta cheese, chopped

1/4 cup chopped onion

1 can (10 ounces) Rotel, drained

3/4 cup milk

Salt and pepper to taste

1 teaspoon garlic powder

Shredded cheese for topping (optional)


Cook the pasta: Boil the mixed pasta in a large pot of salted water until it reaches al dente. Drain and set aside.

Brown the hamburger: In a large skillet, brown the ground hamburger over medium-high heat. Add chopped onions, garlic powder, salt, and pepper. Cook until the hamburger is fully browned and the onions are translucent. Drain the excess grease.

Add Velveeta: Chop the Velveeta cheese into small cubes. Return the drained pasta to the skillet with the browned hamburger mixture. Add the chopped Velveeta and milk.

Melt the cheese: Stir the mixture over medium heat until the Velveeta is fully melted and evenly coats the pasta and hamburger. The result should be a creamy, cheesy consistency.

Incorporate Rotel: Once the cheese is melted, add the drained Rotel to the skillet. Continue to stir until the Rotel is well mixed into the pasta and heated through.

Adjust seasoning: Taste the pasta and adjust the seasoning with salt and pepper as needed. The Rotel adds some flavor, so be mindful of the overall saltiness.

Optional topping: If desired, sprinkle shredded cheese on top before serving for an extra cheesy touch.

Serve: Once everything is well combined and heated through, transfer the Southwest Cheeseburger Pasta to a serving dish. Enjoy your delicious and hearty meal!

See also  Fried Bologna Sandwiches

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