Sunday, February 10, 2019
Mexican Pasta
Mexican Pasta
1 lb. ground beef
16 oz. penne pasta
1 small onion, chopped
1 10 oz. can Rotel tomatoes with green peppers
1 jalapeno, seeded and diced (optional)
4 T. butter
1/4 C. all purpose flour
2 C. Colby jack cheese, shredded
1 T. ground cumin
1/2 C. salsa
1 1/2 C. chicken broth
1 tsp. lime juice
1/2 tsp. each salt and pepper
Cook pasta according to package directions. Brown ground beef, drain grease and add in onion and jalapeno and sauté for 3-4 minutes. Add in cumin, lime juice and Rotel. Turn off heat and set aside. Melt butter in a saucepan, add in the flour and cook for 1 minute, stirring. Add in broth and using a whisk stir till thickened, add a little more if it needs a little thinning out. Remove from heat and stir in 1 1/2 C. cheese, salsa, salt and pepper. Drain pasta and add the meat to the pasta. Pour in the Queso sauce and combine well. Pour into a lightly greased casserole dish and top with remaining cheese. Bake at 350 degrees for 10 minutes.
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