Queso Taco Pasta Bake

Krystal McDow


I got this from Bettycrocker.com
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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25 Min
15 Min


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  • 1/4 c
  • 1/4 c
    all-purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • 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

How to Make Queso Taco Pasta Bake


  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.
    I completely omitted the salsa. Instead of adding cooking sauce to cheese sauce I added it to the beef mixture

Printable Recipe Card

About Queso Taco Pasta Bake

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

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