Tex Mex Penne Pasta with Ground Beef & La Siesta Queso

Tex Mex Penne Pasta with Ground Beef & La Siesta Queso

June 13, 2018 | Recipes

Watch the WIBW segment with Chef Alli and Alma Creamery on Youtube!

1 lb. lean ground beef

1/2 tsp. each smoked paprika and chili powder 

1 medium yellow onion, diced 

1 red bell pepper, seeds and membranes removed, diced 

1/2 lb. penne or mini penne pasta 

10 1/2 oz. can Campbell’s cream of mushroom soup

10 1/2 oz. can Campbell’s cream of chicken soup 

1 cup Casa Del Sabor Seasoning Sauce (may substitute 1 cup tomato juice combined with 1/2 tsp. granulated garlic) 

1 can diced tomatoes and green chilies, undrained 

16 oz. Alma Creamery Co-Jack Cheese, shredded 

1/3 - 1/2 cup chopped fresh cilantro 

1 cup crushed tortilla chips 

 

Skillet Meal Method

In a large skillet over medium high heat,cook ground beef with spices, onion, and bell pepper until cooked well throughout; drain any beef fats that accumulate. 

Meanwhile, cook pasta according to package directions. 

Reduce heat to medium, then add soups, seasoning sauce, tomatoes and green chilies, and cooked pasta to skillet; stirring to combine. When hot throughout, stir in  cheese and cilantro. Top with crushed tortilla chips before serving. 

 

Electric Pressure Cooker Method 

In electric pressure cooker (EPC) set to sauté setting, cook ground beef with spices, onion, and bell pepper until cooked well throughout; drain any beef fats that accumulate. 

Top beef in EPC with dry pasta, then with soups and seasoning sauce, adding diced tomatoes and green chilies with juice on top; DO NOT STIR! 

Lock EPC lid into place; choose High Pressure setting for 5 minutes, bringing EPC to full pressure. When timer sounds, perform a Quick Release to remove all pressure from EPC.

Remove EPC lid and stir contents; add cheese and cilantro, stirring to combine.  Top with crushed tortilla chips to serve.

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