Created on September 24th, 2012
Preheat oven to 350 degrees F. and lightly spray a 9×13 inch 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 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.
Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add Rotel, cumin and lime juice, stir to combine.*If using black beans, drain and rinse them. Add them to the onion mixture when you add the rotel, cumin and lime juice. Simmer for about 5-10 minutes then add to queso.
Cook pasta according to package directions, drain and run under cold water.
Transfer beef, noodles and queso to a large bowl and mix all ingredients together. 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 minutes until cheese is melted. Serve warm.