Queso Taco Pasta Bake
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
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
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.
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.
Cook pasta according to package directions, drain; run under cold water.
Transfer beef, noodles and queso to a large pot over medium-low heat. Taste and season with additional salt and pepper, if needed.
Transfer to the prepared baking dish; top with shredded cheese.
Bake for 25-30 minutes or until cheese is melted. Serve warm.
Makes 8 servings.