12 oz. pasta
1 lb. ground beef
1 sm. onion, chopped
5 cloves garlic, minced
1 can creamed corn
1 c. tomato sauce
1 can diced tomatoes
1 can kidney beans, drained
10 oz. enchilada sauce
4 oz. green chilies
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
4 oz. cream cheese
1 1/2 c. cheddar cheese, grated
1 1/2 c. pepper jack cheese, grated
1. Cook pasta.
2. Cook ground beef and onion. Add garlic for last 30 sec. Drain grease.
3. Stir in corn, tomato sauce, diced tomatoes, kidney beans, enchilada sauce, green chilies, and spices. Simmer 10 min.
4. Stir in cream cheese until melted. Stir in 3/4 c. cheddar and 1 c. pepper jack. Add pasta.
5. Pour into greased 9x13 pan. Sprinkle with remaining cheese. Bake at 350 F until bubbly.
6. Garnish with tortilla strips.
