Ingredients:
1 pound ground beef
8 ounces egg noodles
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies (optional, for added flavor)
1 cup milk
8 ounces Velveeta cheese, cubed
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, heat olive oil and sauté the onion and garlic until softened.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain any excess grease.
Stir in the diced tomatoes (if using), milk, Worcestershire sauce, paprika, salt, and pepper. Simmer for 2-3 minutes.
Add the Velveeta cubes to the skillet and stir until fully melted and the mixture is smooth.
Fold in the cooked noodles, ensuring they are evenly coated in the cheesy sauce. Cook for an additional 2-3 minutes until heated through.
Serve warm, garnished with fresh parsley if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6