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Creamy cheesy beef and bowtie pasta made with seasoned ground beef, tender pasta, Velveeta, Rotel tomatoes with green chilies, sour cream, and shredded cheddar. The pasta is coated in a rich, velvety cheese sauce and served warm as a hearty, comforting family dinner.

Cheesy Beef Bowtie Pasta

Creamy cheesy beef bowtie pasta made with ground beef, Rotel, Velveeta, sour cream, and cheddar. Hearty, comforting, and ready in about 30 minutes—one skillet, maximum flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 7
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

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, undrained
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • Salt and pepper to taste

Equipment

  • Large skillet, large pot

Method
 

  1. Cook bowtie pasta according to package directions; drain and set aside.
  2. Brown ground beef in a large skillet over medium-high heat until no pink remains. Drain excess grease.
  3. Reduce heat to medium-low. Stir in undrained Rotel.
  4. Add cubed Velveeta and sour cream. Stir until the cheese is fully melted and the sauce is creamy.
  5. Fold in the cooked pasta until evenly coated.
  6. Sprinkle shredded cheddar on top and let it melt. Season with salt and pepper. Serve warm.

Notes

Cube Velveeta for faster melting. Keep heat moderate so the sauce stays smooth. Drain beef well. Sauce thickens as it sits—loosen with milk or broth when reheating. Excellent leftovers. Easily customizable with different pastas, heat levels, or added vegetables. Family-friendly comfort food.