This Rachel Ray’s Southwestern Chili Con Pasta is an off the charts cheesy, baked pasta casserole smothered is a homemade chili con queso sauce!
This Rachael Ray’s Southwestern Chili Con Queso Pasta is comfort food on steroids! Who doesn’t love a cheese pasta casserole? Well, this one includes an amazing Chili Con Carne sauce, wonderfully flavored, that will blow you away. This baby is good. I mean GOOD!
Whoda thunk mixing pasta, a chili con queso sauce then baking it all up together would be soooo fabulous?! Well, I guess Rachel did.
Rachael Ray's Southwestern Chili Con Queso Pasta
- 1 Pound Dried Penne Pasta
- 1 1/2 Pound Ground Beef
- 1 Tablespoon Dried Ground Cumin
- 1 Tablespoon Dried Ground Coriander
- 2 Tablespoon Dried Chili Powder
- 1/4 Teaspoon Black Pepper
- 1 Large Yellow Onion Chopped
- 4-6 Large Cloves Garlic Chopped
- 1 Jalapeno Pepper Seeded and Finely Chopped
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 Cups Milk
- 2 1/2 Cups Sharp Cheddar Cheese Shredded
- 1/4 Cup Fresh Cilantro Chopped
- 1 14 Ounce Can 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 al dente.
- 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, jalapeño, 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 and pepper. 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. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk bubbles, stir in the cheese and cilantro 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 lightly brown.
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Recipe Notes Rachel Ray’s Southwestern Chili Con Pasta:
This recipe is a bit time consuming but absolutely worth the investment in time.
It makes a very hearty casserole that is sure to please both pasta lovers and meat lovers alike. All the components are delicious and all of them are made from scratch.
You essentially make a quick chili con carne and concurrently make a white sauce with added cheese. Because of the white sauce, I expected the casserole to have a creamier sauce than it ultimately did.
Don’t get me wrong, the sauce was off the charts delicious, and I really, really LOVED the finished dish.
It just wasn’t a cream sauce. The spice combination was absolutely wonderful.
More Pasta recipes!
- Chicken Alfredo – Easy, ultra-creamy, rich, decadent and just may be the best pasta recipe ever!
- Greek Pasta – An easy dish that your whole family will enjoy—carnivores and herbivores alike!
- One Skillet Shrimp and Pasta Scampi – Delicious meal for the family, all conveniently cooked in one skillet!
Source: Rachel Ray
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In process of making this so what size baking dish?
Hi, Rae. Preferably 9×13, but any would do since it’s just a step to melt the cheese in the broiler. Enjoy! 🙂
OMG!!! Just made this for dinner and it was delicious!!! Normally when I made a new recipe either I like it and my husband hates it or vise versa. But we both loved this! And it maxes enough for left overs yummmmm!!! Thank you for sharing!!!
Hey, Bettye, I’m so glad it was a hit for both of you! <3
I made this tonight and it was delicious! Definitely going to make it again in the future.
Hi Erica. Yay! So glad you liked it!!! My family went crazy for this recipe 🙂
How much Parsley? I don’t see it in the ingredients list.
Hey Melanie. I didn’t use parsley in this recipe.<3
In the directions it says to mix cheese, cilantro and parsley into the milk when it starts to bubble.
Oh gosh Melanie, I’m so sorry. You’re right. That addition in the directions was a typo. I don’t use parsley and I’ve updated the directions so they’re correct <3 Sorry again and thanks for clarifying!!
This makes for a good family meal-kid friendly. Love it.
Rachel has so many non fussy and reliable recipes. This is a great choice.
woo hoo, i have everything i need to make this! perfect timing, this looks delicious!
I don’t really dig her shows but her recipes are usually pretty awesome. This looks delicious.