This recipe is another great one from Rachael Ray, from her book 365: No Repeats to be exact. Seriously, she makes some awesome food. I don’t think I’ve ever been disappointed by one of her recipes.
I love southwest flavors, and this recipe definitely didn’t disappoint I would seriously make this all the time if it wasn’t so time consuming. I’m not sure how she got this done in 30 minutes, and it uses a lot of pots and pans.
Don’t get me wrong, it’s definitely worth it! It was AMAZING. I’m just usually too lazy to deal with all that cleanup! It is worth it every now and then, though, or all the time if you have someone to clean up after you.
Chili Con Queso Pasta Bake
16 oz Penne Pasta
1 lb Ground Meat (I Used Turkey)
1 Tbsp Cumin
1 Tbsp Ground Coriander
2 Tbsp Chili Powder
1 Yellow Onion, Chopped
5 Cloves Garlic, Minced
2 Chipotles in Adobo Sauce, Minced
2 Tbsp Butter
2 Tbsp Flour
2 Cups Milk
1 1/2 Cups Cheddar Cheese, Shredded
1 Tbsp Dried Cilantro
1 Tbsp Dried Parsley
1 14 oz Can Fire Roasted Tomatoes
1 Cup Frozen Corn
Preheat oven to 350F.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
While the pasta is cooking, brown the turkey. When turkey is almost fully cooked, add the garlic, peppers, corn, and onion. Finish cooking until done and onions are translucent.
If needed, drain the mixture. You shouldn’t need to do this if you use lean ground meat. Mix in the cumin, coriander, and chili powder.
Meanwhile, melt the butter in a saucepan. Whisk in the flour, cilantro, and parsley and allow mixture to cook for 1 to 2 minutes.
Slowly whisk in the milk, making sure the flour mixture completely dissolves. Bring milk to a boil and let simmer a few minutes until it thickens.
Remove from heat and stir in the cheese and fire roasted tomatoes.
Drain the pasta and pour it back into large pot. Mix in the meat mixture and cheese sauce.
Pour into baking dish.
Bake for 30-45 minutes or until brown and bubbly.
Enjoy. Seriously. Enjoy the crap out of this. Daniel and I did. Yuuuuum.