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Chili Queso Pasta Bake is not just a meal; it’s a culinary experience that marries the comforting elements of pasta with the bold flavors of Tex-Mex cuisine. This hearty dish combines the warmth of baked pasta with the rich, creamy texture of queso and the spicy kick of chili, making it an inviting option for a variety of occasions. Whether you are gathering with family for a cozy dinner, planning a potluck with friends, or simply looking to indulge in a delicious meal on a quiet night in, this recipe is guaranteed to satisfy.

Chili Queso Pasta Bake

Looking for a warm and satisfying dish? Try this Chili Queso Pasta Bake that beautifully blends comforting pasta with bold Tex-Mex flavors. This hearty bake features creamy queso and a spicy kick from chili, making it perfect for family dinners or potlucks. Customizable for any diet, it’s a hit with kids and adults alike. Featuring rich cheese, tender pasta, and a crispy topping, this recipe promises to delight every palate. Get ready to indulge in a comforting culinary experience!
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Ingredients
  

8 oz (225g) pasta (cavatappi or penne works best)

1 lb (450g) ground beef (or substitute with turkey or plant-based ground)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) chili beans (drained and rinsed)

1 can (10 oz) diced tomatoes with green chilies

1 packet (1 oz) taco seasoning

1 cup (240ml) beef or vegetable broth

8 oz (225g) Velveeta cheese, cubed (or a vegan alternative)

1 cup (240ml) shredded sharp cheddar cheese

1/2 cup (120ml) sour cream (or plain Greek yogurt for a lighter option)

1/4 cup (60ml) chopped fresh cilantro (for garnish)

Salt and pepper to taste

Optional: sliced jalapeños, for topping

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C).

    Cook Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

      Sauté Aromatics: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat. Add diced onion and minced garlic; sauté until softened, about 3-4 minutes.

        Combine Ingredients: Stir in the chili beans, diced tomatoes (with their juice), taco seasoning, and broth. Bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld.

          Incorporate Cheese: Add the cubed Velveeta cheese and sour cream to the skillet. Stir until the cheese is melted and fully incorporated into the chili mixture.

            Combine with Pasta: Gently fold the cooked pasta into the chili cheese mixture until everything is well combined. Season with salt and pepper to taste.

              Prepare for Baking: Pour the pasta and cheese mixture into a lightly greased 9x13-inch (23x33 cm) baking dish. Sprinkle the shredded cheddar cheese on top.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden.

                  Serve: Remove from the oven and let sit for a few minutes. Garnish with chopped cilantro and optional sliced jalapeños before serving.

                    Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings