What to make for dinner? Seems to be the nightly question. Well I was wandering around Pinterest one day and found this delightful recipe that look like it had ingredients in it that I have on hand.
Rachael Ray’s Southwestern Chili Con Queso Pasta Bake1 pound penne rigate
1 1/2 pounds ground beef
1 tablespoon ground cumin
1 tablespoonground coriander
2 tablespoons chili powder
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound cheddar cheese, mexican blend preferred(about 2 1/2 cups)
1/4 cup fresh cilantro leaves , chopped
1/2 cup fresh flat-leaf parsley leaves (optional) (I am not a big fan of parsley
1 14-ounce can diced fire-roasted tomatoes
Preheat the broiler to high and position the rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked–a little chewy at the center.
While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.
In a medium sauce pot (and you can do this while you’re browning the hamburger), melt the butter and add the flour to it to make a rue. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.
Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to brown slightly.