Ingredients

The following ingredients have 6 Servings
  • 12 ounce celllentani pasta (may sub rigatoni, penne, etc.)
  • 1 pound lean ground beef
  • 1 small onion (chopped)
  • 5 garlic cloves (minced)
  • 1 can (14.75 ounce can) sweet creamed corn
  • 1 cup tomato sauce
  • 1 can (14.5 ounce can) petite diced tomatoes
  • 1 can (15 ounce) red kidney beans
  • 1 can (4 ounce) mild diced green chilies
  • 1 can (10 ounce) mild enchilada sauce
  • 4 ounce cream cheese ((1/3 less fat) cubed)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1 1/2 cups Pepper Jack cheese (divided)
  • tortilla strips
  • tomatoes
  • avocados
  • sour cream
  • cilantro
  • hot sauce

Instruction

  • 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 3/4 cup cheddar cheese and 1 cup pepper jack cheese until melted. Add pasta and stir until evenly coated.
  • Lightly spray a 9x13 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.