INGREDIENTS
12 oz
celllentani pasta (may sub rigatoni, penne, etc.)
1 lb
lean ground beef
1
small onion, chopped
5
garlic cloves, minced
1
sweet creamed corn
1 cup
tomato sauce
1 14.5 ounce can
petite diced tomatoes
1 15 ounce can
red kidney beans
1 4 ounce can
mild diced green chilies
1 10 ounce can
mild enchilada sauce
4 oz
⅓ less fat cream cheese, cubed
1 tsp
chili powder
1 tsp
cumin
1/2 tsp
smoked paprika
1 tsp
salt
1/4 tsp
pepper
1 1/2 cups
shredded cheddar cheese, divided
1 1/2 cups
Pepper Jack cheese, divided
Garnish
tortilla strips
tomatoes
avocados
sour cream
cilantro
hot sauce