Cheese Taco Pasta Bake

Kids rating: 5 stars
me: 4 stars

This stuff is a pleaser for any age. My kids, my picky husband, and even I, devour this stuff. It's a great take-to-a-friend type of meal, too. Cause it's delicious, duh, and it's all in one dish.

• 12 oz. celllentani pasta (may sub rigatoni, penne,  bowtie, etc.)
• 1 pound lean ground beef
• 1 small onion, chopped
• 5 garlic cloves, minced
• 1 14.75 oz. can sweet creamed corn
• 1 cup tomato sauce
• 1 10 oz. can mild enchilada sauce (red or green. turns out it doesn't matter)
• 1 14.5 oz. can petite diced tomatoes
• 1 15 oz. can red kidney beans, rinsed and drained
• 1 4 oz. can mild diced green chilies
• 1 tsp EACH chili pwdr, cumin, salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 4 oz cream cheese, cubed
• 1 1/2 cup shredded cheddar cheese, divided
• 1 cups Monterrey Jack cheese, divided (or pepper jack if you live on the edge)

Garnish

• tortilla strips
• Tomatoes
• Avocados
• sour cream
• cilantro
• extra cheese
• hot sauce

1. Cook pasta al dente in generously salted water (don't overcook). Drain and set aside.
2. Meanwhile, cook ground beef and onion in a LARGE (the largest you've got. You've going to be adding a lot of stuff to this) skillet over medium high heat until no longer pink. Add garlic and saute 30 seconds. Drain off any excess grease.
3. Turn heat down to medium and stir in creamed corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, green chilies, and all seasonings/spices. Turn heat to low, and simmer gently uncovered for 10 minutes.
4. Stir in cream cheese until melted, then stir in 3/4 cup cheddar cheese and 1/2 cup jack cheese until melted. Add pasta and stir until evenly coated. You can serve as is or proceed to bake:
5. Lightly spray a 9x13 baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with remaining cheeses and bake at 350 degrees F for 25 minutes then broil until cheese is golden.
6. Garnish with tortilla strips and other desired toppings.

Recipe from Carlsbad Cravings