A flavorful and hearty pasta bake with a Tex-Mex twist, perfect for family dinners or potlucks.
Cook the penne in a large pot of boiling salted water until al dente, then drain.
Add a splash of olive oil to the boiling water to prevent the pasta from sticking.
In a skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Stir in the chili powder, diced tomatoes, tomato sauce, salsa, and diced green chilies. Simmer for 5 minutes to blend the flavors.
Taste the sauce and adjust the seasoning with salt or additional spices if needed.
Combine the cooked pasta with the sauce mixture, then transfer to a greased 13x9-inch baking dish.
Ensure the pasta is evenly coated with the sauce for consistent flavor.
Sprinkle the shredded cheddar cheese over the top and bake in a preheated oven at 350°F (175°C) for 20 minutes.
For a golden crust, broil the dish for the last 2 minutes of baking.
Let the dish cool slightly before serving. Enjoy your Southwestern Cheesy Pasta Bake!
Garnish with chopped fresh cilantro or a dollop of sour cream for added flavor.
