Ingredients
Scale
- 2 cups uncooked medium shells pasta
- 1 lb. lean ground beef
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 (16 ounce) jar thick and chunky salsa
- 1 (10.5 ounce) can condensed cream of chicken soup
- 8 ounces velveeta cheese, cubed small
- 1 cup shredded mexican cheese blend
- optional garnish: fresh cilantro, sliced green onions
Instructions
- Preheat the oven to 350°F and grease an 11×7-inch baking dish with nonstick cooking spray.
- Cook the pasta in salted boiling water according to package directions; drain and set aside.
- In a Dutch oven or large skillet, cook the ground beef over medium heat until no longer pink; drain off excess grease.
- Add chili powder, paprika, garlic powder, and onion powder to the beef; cook for about 30 seconds.
- Stir in the salsa, condensed soup, and cubed Velveeta; cook until the cheese melts into a smooth sauce.
- Combine the cooked pasta with the meat and sauce mixture; stir well.
- Transfer the mixture to the prepared baking dish and sprinkle with shredded cheese on top. Cover with foil.
- Bake for about 20 minutes until the cheese is melted and filling is hot and bubbly. Garnish with cilantro or green onions before serving.
Notes
For a lighter version, you can use turkey instead of beef.
Feel free to adjust the spice level by choosing mild or hot salsa.
This casserole can be prepared ahead of time and baked when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 1100mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.