Tex-Mex Mac 'n' Cheese Pie

By ccavaletti

Ingredients

• 1 lb ground chuck
• 1/2 c chopped onion
• 6 Tbsp butter
• 1/2 c all-purpose flour
• 1-1/2 c milk
• 1 (15 oz) can tomato sauce
• 1 (10 oz) can diced tomatoes with green chilies
• 2 (8 oz) packages shredded Colby Jack cheese
• 1 c shredded Monterey Jack cheese with peppers
• 2 Tbsp chopped fresh cilantro
• 1 Tbsp ground cumin
• 2 tsp chili powder
• 1/2 tsp salt
• 1 (16 oz) package linguine, cooked according to package directions
• Toppings: shredded lettuce, chopped tomato, sliced green onion, sliced black olives, fresh cilantro

Details

Servings 8

Preparation

Step 1

Preheat oven to 350º. Spray a 10-inch springform pan with nonstick cooking spray, and place on a rimmed baking sheet.

In a large skillet, cook ground beef and onion over medium heat until beef is browned and crumbly. Remove beef mixture from pan, and drain; set aside. Wipe skillet clean.

In same skillet, melt butter over medium heat. Whisk in flour, and cook, whisking constantly, for 2 minutes.

Gradually whisk in milk, tomato sauce, and diced tomatoes. Cook stirring occasionally, for 10 minutes or until mixture is thickened and bubbly. Stir in beef mixture, all cheese, cilantro and next 3 ingredients.

In a large bowl, combine linguine and beef mixture, stirring well. Spoon mixture into prepared pan, and cover tightly with aluminum foil.

Bake for 40 minutes. Uncover and bake for 20 minutes more or until hot and bubbly.

Let stand for 10 minutes before removing springform ring. Cut into wedges, and serve with desired topping.

* Can also use a 9x13" pan.

From Cooking with Paula Deen - September/October 2013.