Mexican Pasta with Poblano Queso!
Post may contain affiliate links. Click to read Disclosure . Click to read Privacy Policy.
Whenever I cook pasta, I always cook extra and put it in the freezer so that I can pull out a few cups for a quick meal. So, I did just that the other day. After browning the meat, it was just a matter of opening cans, melting the cheese and throwing it all together. Easy as pie!
- 1 lb cooked ground meat
- 3-4 cups cooked whole wheat pasta
- 1 can Cream of Poblano Soup (who knew that existed?)
- 1 can diced tomatoes
- 1/2 lb Mexican Velveeta
- 1 can drained hominy
- 1 tsp garlic powder
- 1/2 tsp Cajun seasoning
- salt and pepper
Directions:
Melt the Velveeta in the microwave.
Add the rest of the ingredients and pour into a square baker.
Bake for 350 degrees for 30 minutes.
Hi, my name is Susan I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.
Leave a Reply