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Taco Dish Pasta Heat is my husband's living choice pasta and is certain to transmute a new origin selection!
INGREDIENTS
- 12 oz. celllentani pasta (may sub rigatoni, penne, etc.)
- 5 garlic cloves, minced
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 14.75 can sweet creamed corn
- 1 14.5 oz cans petite diced tomatoes
- 1 cup tomato sauce
- 1 15 oz. can red kidney beans
- 1 10 oz. can mild enchilada sauce
- 1 4 oz. can mild diced green chilies
- 4 oz. ⅓ less fat cream cheese, cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 1½ cups shredded cheddar cheese, divided
- 1½ cups Pepper Jack cheese, divided
- tortilla strips
- sour cream
- tomatoes
- avocados
- 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 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.
