Queso Taco Pasta Bake

[Kathy]

Queso Taco Pasta Bake
Permission & Source: picky-palate.com/2012/05/14/queso-taco-pasta-bake/

Yum-O! This dish was perfect! I love Jenny's recipes from Picky Palate and this queso cheese sauce she came up with is soooo good! My family loved it! If I would of had tortilla chips, they would of been great dipped into the queso cheese all by themselves! The dish was nice and creamy and ooey gooey cheesy with lots of mexican flair! I love using Rotel tomatoes in everything that I can and they were perfect in this dish! Into my dinner rotation this goes! 5 stars or 2 thumbs up, either way, it's delicious!

For the sauce
4 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 cups chicken broth
1-1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa

For the beef
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef, (I used ground sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (10 ounce) can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice

3/4 pound small pasta of your choice, (I used elbow macaroni)

2 cups shredded cheddar cheese, (I used Colby & Monterey Jack)

Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with 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 until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in 1-1/2 cups cheese and salsa, turn off heat and set aside.

Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional 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 and run under cold water.

Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat mixing well. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with remaining shredded cheese.

Bake for 25-30 minutes until cheese is melted.

Serve warm.

Makes 8 servings