Ingredients
12ozcelllentani pasta,(may sub rigatoni, penne, etc.)
1lblean ground beef
1smallonion,chopped
5clovesgarlic,minced
14½ozsweet creamed corn
1cuptomato sauce
14½ozpetite diced tomatoes
15ozred kidney beans
4ozmild diced green chilies
10ozmild enchilada sauce
4ozcream cheese,cubed
1tspchili powder
1tspcumin
½tspsmoked paprika
1tspsalt
¼tsppepper
1½cupshredded cheddar cheese,divided
1½cupPepper Jack cheese,divided
Tortilla strips
tomatoes
avocados
sour cream
cilantro
hot sauce
Preparation
Cook pasta al dente in generously salted water (don’t overcook). Drain and set aside.
Meanwhile, cook ground beef and onion in a large skillet over medium high heat until no longer pink. Add garlic and saute 30 seconds. Drain off any excess grease.
Turn heat down to medium and stir in creamed corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, green chilies, and spices. Turn heat to low, and simmer uncovered for 10 minutes.
Stir in cream cheese until melted, then stir in ¾ cup cheddar cheese and 1 cup pepper jack cheese until melted. Add pasta and stir until evenly coated.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with remaining cheese and bake at 350 degrees F for 25 minutes then broil until cheese is golden.
Garnish with tortilla strips and other desired toppings.
