Queso Taco Pasta Bake

** Recipe from Picky Palate **

* 4 Tbl. unsalted butter
* 1/4 c. all purpose flour
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 1/2 c. reduced sodium chicken broth
* 1 1/2 c. shredded cheddar cheese
* 1/2 c. prepared mild salsa
* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped onions
* 1 Tbl. minced garlic
* 1 lb. lean ground beef
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 - 10 oz. can Rotel tomatoes, mild
* 1 Tbl. ground cumin
* 1 Tbl. fresh lime juice
* 3/4 lb. small pasta of your choice
* 2 c. shredded cheddar cheese

Heat oven to 350.  Lightly spray a 9×13" baking dish with cooking spray.  Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 sec. until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 min. Stir in cheese and salsa, turn off heat and set aside.  Place 2 Tbl. olive oil in medium skillet over medium heat. Saute onions until softened, about 5 min. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.  Cook pasta according to package directions, drain and run under cold water.  Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 min. until cheese is melted. Serve warm.