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Taco Chili Pasta Bake

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 6

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