queso blanco burger casserole

Recipe by
raymond spencer
st bernard, LA

This new burger casserole recipe I created. It is filled with crumbled bacon and rigatoni covered in picante sauce and a first ever lime queso blanco.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For queso blanco burger casserole

  • 2 c
    crumbled bacon bits, divided
  • 16 oz
    uncooked rigatoni
  • 1 c
    picante sauce
  • 2 lb
    lean ground beef
  • 1 pkg
    taco seasoning
  • 3 Tbsp
    steak sauce mixed with light brown sugar
  • 2 tsp
    crushed red pepper flakes
  • 2 lg
    poblano pepper, seeded and chopped
  • 1 md
    purple onion, peeled and diced
  • 1 md
    tomato, seeded and diced
  • 2 Tbsp
    margarine
  • 1 c
    heavy whipping cream
  • 1 c
    whole milk
  • 8 oz
    light cream cheese, softened
  • 1 jar
    queso blanco
  • 4 tsp
    lime juice
  • 8 oz
    pepper jack cheese, shredded

How To Make queso blanco burger casserole

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Coat a 9x13-inch casserole dish with cooking spray. Sprinkle with 1 cup bacon bits.
  • 3
    Cook rigatoni according to package directions; drain.Transfer to a large bowl. Add picante sauce; toss well. Set aside.
  • 4
    Heat a large, deep skillet over medium-high heat. Cook and stir ground beef for 5 minutes until browned and crumbly. Season with taco seasoning, steak sauce/brown sugar, and crushed red pepper flakes.
  • 5
    Stir in chopped poblano peppers, diced purple onion, and diced tomatoes. Remove from heat and set aside.
  • 6
    Heat margarine in a medium saucepan over medium heat. Combine heavy whipping cream, milk, cream cheese, queso blanco, and lime juice. Stir together for 5 minutes until the sauce is thickened.
  • 7
    Add rigatoni mixture and ground beef mixture and stir well for 3 minutes until combined. Remove from heat.
  • 8
    Pour into a prepared casserole dish and spread evenly. Sprinkle with shredded pepper jack cheese and remaining bacon bits; mix well.
  • 9
    Bake for 30 minutes or until the cheese is melted. Cool completely for 10 minutes.

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