Ingredients:
2.25 pounds ground beef
1 (8 oz) block cream cheese, softened
1 (16 oz) block Velveeta cheese, cubed
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes with
chilies, undrained
1 box (16 oz) bowtie pasta (farfalle)
1 cup reserved pasta water
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook bowtie pasta in salted boiling water until al dente.
Reserve 1 cup pasta water, then drain and set aside.
Brown the ground beef in a large skillet over medium heat. Drain excess fat.
Season the beef with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Stir well to coat evenly.
Add cream cheese to the beef and stir until it melts and becomes smooth.
Mix in Velveeta cubes, cream of chicken soup, and the whole can of Rotel with juices. Stir and let simmer until the cheese fully melts into a creamy sauce.
Gradually add reserved pasta water to reach your desired sauce consistency.
Add the cooked bowtie pasta and toss to coat evenly.
Simmer for another 2-3 minutes so flavors blend.
Serve warm, garnished with fresh parsley if you like.