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.