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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 until al dente, according to package directions. Drain and set aside.
- In a Dutch oven or large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Add chili powder, paprika, garlic powder, and onion powder; cook for about 30 seconds.
- Stir in salsa, condensed soup, and cubed Velveeta. Cook over medium heat, stirring, until cheese melts into a smooth sauce.
- Add the cooked pasta and stir until well combined.
- Transfer the mixture to the prepared baking dish and sprinkle shredded cheese on top. Cover with foil.
- Bake for about 20 minutes, until the cheese is melted and the filling is hot and bubbly. Garnish with cilantro or green onions before serving.
Notes
Feel free to customize with your favorite toppings or additional spices.
Using heart-healthy soup reduces sodium without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg