If you're tired of the same Italian-style pasta dishes, wake up your tastebuds with this Mexican Pasta recipe. While preparation of this dish may take a little longer than I normally prefer, it's completely worth it. The red pepper and seasonings give this recipe some kick while the creamy sauce and cheeses give it that homemade goodness. While your cooking this pasta for your little fiesta, use these lively measuring spoons from Anthropologie. They'll match the colors on your sombrero perfectly. Ole!
Mexican Pasta Bake
12 oz. macaroni
1 lb. ground beef
1 packet taco seasoning
1/2 cup chopped onion
1/2 cup chopped red pepper
2 tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. cumin
3 cups milk
6 oz. Colby cheese, cubed
8 oz. shredded Monterey Jack cheese
1 cup salsa
Chili powder
Preheat oven to 350 degrees and grease 3 qt. baking dish. Brown ground beef and stir in taco seasoning according to packet directions. Cook Pasta and drain. In large saucepan, cook onion and pepper in butter about 5 mins. Stir in flour, salt and cumin. Add milk. Cook and stir until thickened. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese. Pour over pasta and stir. In the baking dish, layer 1/2 the pasta, 1/2 the beef and all the salsa. Layer with remaining pasta and beef. Sprinkle with the remaining Monterey Jack cheese. Sprinkle with chili powder. Bake uncovered 15-20 mins.
