Ingredients

The following ingredients have 8 Servings
  • 1 pound lean ground beef
  • 16 oz red enchilada sauce
  • 2 cups beef broth
  • 8 oz small to medium size dried pasta (rotini, penne and shells work well, approximately 2 cups)
  • 4 oz cream cheese (cut into cubes )
  • 1/2 cup half and half
  • 1-2 cups corn (thawed if using frozen)
  • 1 cup shredded cheese (cheddar, Monterey or colby jack work well)
  • 1 cup diced tomatoes
  • 1/2 cup sliced olives
  • sliced green olives for garnish if desired

Instruction

  • In a large pot or skillet (large enough to hold contents of entire recipe), over medium heat cook, cook ground beef until throughly browned.
  • Once meat is browned, add enchilada sauce, broth and pasta. Cover and bring to a simmer. Cook for approximately 7-8 minutes than start checking the progress of the pasta*. When pasta starts to reach al dente, add in cream cheese and half and half, and stir well. Cover and allow to cook for 1-2 more minutes. Stir in corn, and cook for 1-2 minutes.
  • When pasta is cooked to the texture you prefer, add in cheese, which can be stirred in or allowed to melt on the top. Sprinkle with any additional ingredients such as tomatoes, green onions or olives. Serve immediately.