Simple Way to Prepare Speedy Queso Taco Pasta Bake

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Perfect Queso Taco Pasta Bake. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Queso Taco Pasta Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Queso Taco Pasta Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Queso Taco Pasta Bake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Queso Taco Pasta Bake using 17 ingredients and 12 steps. Here is how you can achieve it.

I came across this recipe on Pinterest and adapted the recipe a bit. I love that the recipe calls for a homemade queso cheese sauce rather than pre-packaged. This recipe isn't spicy (my kids ate and enjoyed it, and trust me, they don't do spicy) but you can increase the amount of cayenne pepper for more of a kick or use hot salsa and pepperjack cheese. You can also use a packaged taco seasoning in place of the seasonings I used. Recipe adapted from: picky-palate.com

Ingredients and spices that need to be Get to make Queso Taco Pasta Bake:

1. 8 oz. pasta (I used Radiatore, but any small shape works)
2. 2 tbsp. olive oil, divided
3. 1/2 onion, diced
4. 2 cloves garlic, minced
5. 1/2 lb. ground beef
6. 1 cup black beans (I used canned, drained and rinsed)
7. 1 can (14.5 oz.) diced tomatoes, undrained
8. 1/2 tsp. chili powder
9. 1 tsp. cumin
10. to taste salt and pepper
11. pinch cayenne pepper
12. 4 tbsp. unsalted butter
13. 1/4 cup all purpose flour
14. 1 1/2 cup chicken broth
15. 2 1/2 cups shredded cheese, divided (I use a mix of cheddars)
16. 1/2 cup salsa (I used mild, but medium or hot would be good)
17. chopped cilantro, for garnish

Steps to make Queso Taco Pasta Bake

1. Fill a large pot with water and add 1 tbsp. of olive oil. Place on burner with the heat on high and bring to a boil. At the same time, heat the remaining tbsp. of olive oil in a large skillet.
2. Once water reaches a boil, add your pasta and cook according to package directions, stirring occasionally. About the same time, add the onions to the skillet and cook, stirring occasionally until translucent.
3. Add the garlic to the skillet next and cook another minute or so, until fragrant. Then add the ground beef and cook until completely brown. Drain any excess grease, if needed.
4. About this time, the pasta should be done. Drain the pasta and return to the pot, removed from the heat.
5. Add the black beans and diced tomatoes to the skillet with the beef. Next stir in the seasonings. Remove from heat and scrape the meat and bean mix into the pot with the pasta. Stir lightly to mix.
6. Preheat oven to 350°F. Grease an oven proof casserole dish and set aside.
7. For the queso: In a medium saucepan, melt the butter on medium heat. Once melted, add the flour a little at a time, whisking constantly as you add it to form a roux. Once all flour is added, allow the roux to simmer for 1 minute, whisking constantly.
8. Increase the heat to medium high and slowly begin to whisk in the broth, adding it slowly. Once all the broth is incorporated, allow to come to a simmer. Let simmer, whisking occasionally for 3-4 minutes, until thickened.
9. Remove from heat and stir in 1 1/2 cup of the shredded cheese. Once it's all melted in, stir in the salsa.
10. Stir the queso cheese sauce into the pot with the pasta and meat mix and stir to combine. Pour into the prepared casserole dish and top with the remaining 1 cup of shredded cheese.
11. Bake for 5 minutes, then set the oven to broil and broil for 3-5 minutes, until the cheese begins to turn golden and bubbly.
12. Garnish with the chopped cilantro if desired. Refrigerate any leftovers.

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