Monday, June 25, 2012

Southwestern Chili Con Queso Pasta

This 30-minute meal essentially combines queso and pasta to make an incredibly flavorful main dish. How can you go wrong by combining queso and pasta?! The flavors are diverse with chili inspired flavors (cumin and chili powder) and southwestern flavors (cilantro, jalapeños, tomatoes, and chilies). This meal was definitely a hit in my house.

Southwestern Chili Con Queso Pasta
Adapted from Rachael Ray

·1 lb. gluten free pasta noodles (penne, fusseli, or macaroni)
·1 lb. ground beef
·1 TBS ground cumin
·2 TBS chili powder
·Salt and pepper
·½ large red onion, chopped
·1 TBS minced garlic
·10 pickled jalapeño slices, chopped
·2 TBS butter
·2 TBS gluten free flour
·2 cups skim milk
·2 cups shredded cheddar cheese
·¼ cup fresh cilantro, chopped
·½ cup fresh parsley, chopped
·1 – 10oz. can diced tomatoes and chilies, drained

Bring a large pot of water to a boil. Cook the pasta to al dente.

Brown the ground beef in a large skillet until almost finished. Drain grease and add onion, garlic, jalapeños, cumin, chili powder, and salt and pepper. Finish cooking until beef is browned. Remove from heat.

In a medium saucepan (while beef is browning), melt butter and then add flour. Cook for 1-2 minutes over medium heat. Whisk in milk. When milk starts to bubble, stir in cheese, cilantro, and parsley with a wooden spoon. When the cheese has melted, stir in tomatoes and chilies.

When the pasta is cooked to al dente, drain it and add it back into the large pot. Add the ground beef mixture and the queso sauce. Stir to combine, then serve.

Yield: 6

I've also shared this recipe on: Gluten Free Wednesdays