Queso Taco Pasta

Queso Taco Pasta 1/4 c. butter 1/4 c. all-purpose flour 1/2 tsp salt 1/4 tsp pepper 1 1/2 c.s chicken broth 1 1/2 c.s shredded Cheddar cheese (6 oz) 1 pouch (8 oz) (Old El Paso) roasted tomato Mexican cooking sauce 1 c. finely chopped onion (2 medium) 1 lb lean (about 80%) ground beef 1 Tb ground cumin 1 c.Thick ‘n Chunky salsa 1 box (1 lb) rotini pasta 1 c. shredded Mexican cheese blend (4 oz) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, melt butter over medium heat. Beat in flour, salt and pepper with whisk until bubbly. 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. Cook pasta as directed on box. In 10-inch skillet, cook beef, onion and cumin over medium-high heat, stirring occasionally, until no longer pink. Drain; stir in salsa. 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. Bake 15 to 20 minutes or until bubbly. Serve immediately.