Queso Taco Pasta Bake

Blogger Jessica Walker from Lil’ Miss Bossy shares a pasta bake that is hearty, cheesy and full of Mexican flavors.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 8


cup butter
cup Gold Medal™ all-purpose flour
teaspoon salt
teaspoon pepper
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups shredded Cheddar cheese (6 oz)
pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
cup finely chopped onion (2 medium)
lb lean (about 80%) ground beef
tablespoon ground cumin
cup Old El Paso™ Thick ‘n Chunky salsa
box (1 lb) rotini pasta
cup shredded Mexican cheese blend (4 oz)

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 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.
  • 3 Cook pasta as directed on box.
  • 4 In 10-inch skillet, cook beef, onion and cumin over medium-high heat, stirring occasionally, until no longer pink. Drain; stir in salsa.
  • 5 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.
  • 6 Bake 15 to 20 minutes or until bubbly. Serve immediately.

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 it not spicy—perfect for the family dinner table!