Queso Taco Pasta Bake

I saw this recipe floating around Pinterest. I decided to give it a try tonight. I did motif it some, to meet my needs, but it was VERY good!! 

Queso Taco Pasta Bake

4 Tbsp. unsalted butter

1/4 C. all purpose flour (gf)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-1/2 C. almond milk (recipe called for chicken broth)
1-1/2 C. shredded cheddar cheese
1/2 C. prepared mild salsa
1 C. finely chopped onions
1 Tbsp. minced garlic
1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. ground black pepper
1- 10 oz. can Rotel tomatoes, mild
1 Tbsp. ground cumin
1 Tbsp. lime juice
3/4 lb. small pasta of your choice (gf)
2 C. shredded cheddar cheese

Preheat oven to 350 degrees, and lightly spray a 9×13 inch baking dish with cooking spray.
Place butter into a medium pan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in milk or broth until smooth. Increase heat to high while whisking until thickened, approximately 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside. Brown ground beef, when almost done browning, add salt and pepper, onions and garlic. Drain, if needed. Then, add tomatoes, cumin, and lime juice, stir to combine. Cook pasta according to package directions and drain. Transfer beef, noodles and queso to casserole dish. Top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Original recipe: PickyPalate