Thanks to The Recipe Critic for this flavor combination that’s to-die-for!
Ingredients
12 oz. celllentani pasta (may sub rigatoni, penne, etc.)
1 pound lean ground beef
1 small onion, chopped
5 garlic cloves, minced
1 14.75 can sweet creamed corn
1 cup tomato sauce
1 14.5 oz cans petite diced tomatoes
1 15 oz. can red kidney beans
1 4 oz. can mild diced green chilies
1 10 oz. can mild enchilada sauce
4 oz. ⅓ less fat cream cheese, cubed
1 teaspoon chili pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon pepper
1½ cups shredded cheddar cheese, divided
1½ cups Pepper Jack cheese, divided
Garnish
tortilla strips
tomatoes
avocados
sour cream
cilantro
hot sauce
Instructions
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 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.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PASTA RECIPE AND INGREDIENTS.
Quick Tip: This pasta bake can easily be doubled when feeding a crowd.
