Tex-Mex Cheese Skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 oz pasta noodles
02 - 1 medium onion, chopped
03 - 10 oz can Rotel tomatoes
04 - 2 bell peppers, diced
05 - 1 lb ground chuck
06 - 8 oz Velveeta cheese, cut into cubes
07 - 4 oz Blanco Velveeta cheese, cubed
08 - 1 cup heavy cream
09 - 1 cup shredded cheese

→ Seasonings

10 - 1 tsp onion powder
11 - 1 tsp Slap Ya Mama seasoning
12 - 1 tsp lemon pepper
13 - 1 tsp garlic powder
14 - 1 tbsp taco seasoning
15 - 1 tsp season salt
16 - 1 tsp Accent (optional)

# Instructions:

01 - Boil pasta according to the package directions until it's just tender, then drain and set it aside.
02 - In a big skillet, fry the ground chuck over medium heat until it's nicely browned, then get rid of the extra grease.
03 - Toss the diced bell peppers and chopped onion into the pan with your meat. Cook until they're soft and fragrant.
04 - Mix in the Rotel tomatoes (juice included) and all the spices. Simmer for about 5 minutes so the flavors combine.
05 - Turn the heat lower and slowly add both kinds of Velveeta, stirring the whole time until it's all melted and smooth.
06 - Stir the heavy cream into the cheesy mixture until it’s well blended and creamy.
07 - Toss the cooked pasta into the skillet, stirring it around so every noodle is covered in that cheesy goodness.
08 - Spread shredded cheese on top, cover the skillet, and let it heat on low until the cheese melts completely. Serve it warm and enjoy!

# Notes:

01 - Make it spicier or milder based on the type of Rotel you grab—mild, original, or hot.
02 - If you don’t have Slap Ya Mama, try using a Cajun seasoning as a substitute.
03 - Accent is MSG, which isn’t a must—skip it if you don’t want it in your dish.
04 - Feel free to use any pasta shape like penne or rotini—it all works.

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