Ingredients
1 lb ground beef
12 oz bowtie pasta
1 can cream of chicken soup
1 can Rotel diced tomatoes and green chilies
8 oz cream cheese
8 oz Velveeta, cubed
Salt and pepper to taste
Method
Brown the ground beef in a skillet over medium-high heat until no pink remains, then drain the fat.
Add the drained beef, cream of chicken soup, Rotel, cream cheese, and cubed Velveeta to the slow cooker.
Cook on low for 2-3 hours, stirring occasionally, until the cheese is fully melted and the sauce is creamy.
Cook the bowtie pasta according to the package directions, then drain well.
Stir the cooked pasta into the creamy beef mixture in the slow cooker.
Season with salt and pepper to taste, then serve hot.