Queso Taco Pasta Bake

Krystal McDow

By
@kmcdow

I got this from Bettycrocker.com
Nutrition:
Calories:487, Total Fat:22, Sat Fat:1.4g, Pol Fat:1g, Mono Fat:4g, Chol:103mg, Sodium:493mg, Potassium:124mg, Carbs:5g, Fiber:1g,Sugars:0.3g, Protein:28g, VIT A:11%, VIT C:0%, Calcium:26%, Iron:7%


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Rating:

Comments:

Serves:

8

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/4 c
butter
1/4 c
all-purpose flour
1/2 tsp
salt
1/4 tsp
pepper
1 1/2 c
chicken broth
1 1/2 c
shredded cheddar cheese
1 pkg
old el paso roasted tomato mexican cooking sauce (8 oz)
1 c
finely chopped onion
1 lb
lean ground beef
1 Tbsp
ground cumin
1 c
salsa (i actually forgot to add this and i didn't feel like i was missing anything)
1 lb
rotini pasta
1 c
shredded mexican cheese blend

Directions Step-By-Step

1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 2-quart saucepan, melt butter over medium heat. Beat in flour, salt and pepper with whisk until bubbly. (I added the salt and pepper to the flour with a pinch of cayenne before adding to butter). Slowly beat in broth. Increase heat to high. Cook, beating until thickened. Stir in Cheddar cheese and cooking sauce. Remove from heat; set cheese sauce aside.
3
Cook pasta as directed on box.
4
In 10-inch skillet, cook beef, onion and cumin over medium-high heat, stirring occasionally, until no longer pink. Drain; stir in salsa.
5
Drain cooked pasta; return to pasta pot. Add beef mixture and cheese sauce; stir to combine. Pour into baking dish; sprinkle evenly with Mexican cheese blend.
6
Bake 15 to 20 minutes or until bubbly. Serve immediately.
7
MY CHANGES TO RECIPE:
I completely omitted the salsa. Instead of adding cooking sauce to cheese sauce I added it to the beef mixture

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Beef
Regional Style: Mexican