Queso Taco Pasta Bake

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 9

Ingredients

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 stock (from 32-oz carton)
2 1/2
cups shredded Cheddar cheese (10 oz)
1
can (10 oz) Old El Paso™ 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

Directions

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
  • 2 In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in stock. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
  • 3 Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
  • 4 Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
  • 5 Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.

Notes










Tips

Expert Tips

Any shape pasta would work for this recipe — elbow macaroni or penne would be great!

This pasta bake is full of flavor but not spicy — perfect for the family dinner table!

For spicier flavor, use the hot diced tomatoes & green chiles.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
12g
59%
Trans Fat
1g
Cholesterol
75mg
26%
Sodium
960mg
40%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
13%
Sugars
2g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.