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Queso Taco Pasta Bake
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Prep Time:
25 minutes
Total Time:
50 minutes
Spice up dinner with a delicious taco pasta casserole! Featuring tender pasta, flavorful ground beef, diced tomatoes, and homemade queso for a Mexican-inspired twist. Serves nine in under an hour.
Ingredients:
  • 1 box (1 lb) rotini pasta
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 1/2 cups shredded Cheddar cheese (10 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 lb lean (at least 80%) ground beef
  • 1 cup finely chopped onions (2 medium)
  • 1 can (10 oz) diced tomatoes & green chiles
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch glass baking dish with cooking spray. Cook pasta in a 4-quart saucepan according to package instructions. Drain, then return pasta to the saucepan; keep aside.
  • In a 2-quart saucepan, melt butter over medium heat. Whisk in flour, chili powder, salt, cumin, and pepper until smooth. Slowly pour in broth and cook until slightly thickened. Add 1 1/2 cups of cheese and enchilada sauce, stirring until cheese is melted. Remove from heat and set aside.
  • In a large skillet, sauté beef and onions over medium-high heat for 8 to 10 minutes until fully cooked; drain any excess fat. Add tomatoes and mix well.
  • Combine the seasoned beef and creamy cheese with the pasta, then transfer the mixture into a baking dish. Sprinkle the top evenly with the remaining cup of cheese before baking.
  • Bake for 15-20 minutes, or until cheese is melted and everything is thoroughly heated.

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