Pasta al horno con estilo mexicano

Ingredientes

• 12 oz. celllentani pasta ((may sub rigatoni penne, 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
• 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 1/3 less fat cream cheese, cubed
• 1 1/2 cup shredded cheddar cheese, divided
• 1 cups Pepper Jack cheese, divided
• tortilla strips
• Tomatoes
• Avocados
• sour cream
• cilantro
• extra cheese
• hot sauce

Preparación

1. 1

   Cook pasta al dente in generously salted water (don't overcook). Drain and set aside.

2. 2

   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.

3. 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. 4

   Stir in cream cheese until melted, then stir in 3/4 cup cheddar cheese and 1/2 cup pepper jack cheese until melted. Add pasta and stir until evenly coated. You can serve as is or proceed to bake:

5. 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. 6

   Garnish with tortilla strips and other desired toppings.