Rachel Rays Southwestern Chili Con Carne Casserole


Yes, I’m addicted. Who among us isn’t! LoL.

Well, when I find recipes like this, I’m very thankful for all the countless hours I spend on that crazy website.

I’m always on the lookout for recipes with ground hamburger. A pasta and beef recipe is right up my alley.

This is from Rachel Ray. It is good. I mean GOOD!  

Whoda thunk mixing pasta and chili con queso baked up together would be soooo fabulouso?!?! Well, I guess Rachel did.

Recipe Notes:

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.

Source: Rachel Ray Via Living Light 

More Pasta recipes!

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Rachael Ray's Southwestern Chili Con Queso Pasta Bake

Author Kathleen


  • 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


  1. Preheat the broiler to high and position the rack 8 inches from the heat.
  2. Bring a large pot of water to a boil.  Salt the boiling water and cook the pasta al dente.
  3. 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.
  4. 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 comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon.  When the cheese has melted, stir in the tomatoes.
  5. 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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