Best 6 Queso Taco Pasta Bake Recipes

QUESO TACO PASTA BAKE

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2. In 2-quart saucepan, melt butter over medium heat. Beat in flour, salt and pepper with whisk until bubbly. (I added the salt and pepper to the flour with a pinch of cayenne before adding to butter). Slowly beat in broth. Increase heat to high. Cook, beating until thickened. Stir in Cheddar cheese and cooking sauce. Remove from heat; set cheese sauce aside.
• 3. Cook pasta as directed on box.
• 4. In 10-inch skillet, cook beef, onion and cumin over medium-high heat, stirring occasionally, until no longer pink. Drain; stir in salsa.
• 5. Drain cooked pasta; return to pasta pot. Add beef mixture and cheese sauce; stir to combine. Pour into baking dish; sprinkle evenly with Mexican cheese blend.
• 6. Bake 15 to 20 minutes or until bubbly. Serve immediately.
• 7. MY CHANGES TO RECIPE: I completely omitted the salsa. Instead of adding cooking sauce to cheese sauce I added it to the beef mixture

TATER TOT TACO CASSEROLE WITH QUESO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
• Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
• Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.

CONTEST-WINNING TACO CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.

QUESO TACO POCKETS

Steps:

• Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
• On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
• Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
• Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

QUESO MAC AND CHEESE TACO CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package. Meanwhile, cook meat with seasoning mix as directed on package.
• Add egg and half the Queso Blanco VELVEETA to prepared Dinner; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; cover with meat mixture, salsa and remaining VELVEETA.
• Bake 20 min. or until heated through.

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.