1lb ground beef
2 tbsp EVOO
1 tbsp ground cumin
2 tbsp chili powder
3 tbsp chipotle sauce
1 small onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp unsalted butter
2 tbsp flour
2 c milk
2 1/2 c Mexican style cheddar cheese, shredded
1/4 c fresh cilantro leaves, chopped
1/2 c fresh parsley, chopped
1 14.5oz can of fire roasted tomatoes, drained
Preheat oven to 375 F. Cook pasta to al dente according to directions. In a large skillet over medium heat, heat EVOO. Add grounded beef to skillet and add seasonings, cooking until meat is browned. Add onion, garlic, and pepper. Cook additional 5 minutes. In a medium sauce pan, melt butter and add flour to it. Cook for 1 minute over medium heat and then whisk in milk. When milk begins to bubble, stir in cheese, cilantro, and parsley. Season with salt and pepper and remove from heat and add drained diced tomatoes. Once pasta is cooked, drain and add back to large pot. Add contents of beef skillet and the cheddar sauce. Stir to combine. Transfer to a 2 1/2 quart baking dish, which has been sprayed and bake 30 minutes.
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