Prep 20 mins
Cook 1 hr 30 mins
This is a great casual dinner served with cornbread and beer. Be sure and offer chopped cilantro, diced red onions, and sour cream as toppings. For more flavor you can sub chilis in adobo for the Rotel tomatoes. Any small pasta noodle will do like elbow or penne. For the cheese, I like a mixture of extra-sharp cheddar and pepper jack.
- 1 1⁄2 lbs ground beef
- 2 onions, chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 1 red pepper, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- salt and pepper
- 16 ounces amber beer
- 10 ounces Rotel Tomatoes
- 16 ounces tomato puree
- 6 ounces cream cheese
- 16 ounces pasta
- 4 cups cheese, shredded
- Brown the ground meat and set aside.
- Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
- Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
- Stir well and cook 2 minutes.
- Add the beer and lower the heat to a low simmer.
- Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
- Preheat your oven to 350 degrees.
- Cook the pasta according to package directions until al dente, drain and set aside.
- Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
- Toss the pasta with the sauce.
- Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
- Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
- Bake for about 45 minutes, or until hot, browning and bubbly.
Good, easy, comfort food. My DS, 21 made this for us for dinner. He had a question about where to add the pasta, it doesn't say in the recipe. He added it to the meat mixture then layered as per directions. Made for PRMR.