Description

Homemade queso gives this delicious casserole a great Mexican inspired flavor.

Ingredients

• 4 T. unsalted butter
• 1/4 c. all-purpose flour
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper
• 1 1/2 c. reduced sodium chicken broth/stock
• 1 1/2 c. shredded cheddar cheese
• 1/2 c. prepared mild salsa
• 2 T. extra virgin olive oil
• 1 c. finely chopped onions
• 1 T. minced garlic
• 1 lb. lean ground beef
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper
• 10 oz. can Rotel tomatoes, mild
• 1 T. ground cumin
• 1 T. fresh lime juice
• 3/4 lb. small pasta, your favorite
• 2 c. shredded Cheddar cheese

Steps

1. Preheat oven to 350 degrees. Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
2. Place butter into a medium saucepan over medium heat; stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly; slowly whisk in chicken broth/stock until smooth. Increase heat to high while whisking, until thickened, about 3-5 minutes. Stir in cheese and salsa, turn off heat; set aside.
3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic; cook another minute. Add ground beef, salt and pepper, cooking until browned. Drain fat, if necessary. Add tomatoes, cumin and lime juice; stir to combine.