Mexican Pasta

1. 1

   Cook pasta according to the box directions, then drain and rinse with cold water.

2. 2

   Set pasta aside.

3. 3

   In a saute pan over medium heat, cook the meat until brown and set aside.

4. 4

   Preheat oven to 350 F.

5. 5

   Heat a large saute pan over medium heat.

6. 6

   Add the enchilada sauce and onions to the pan and cook for 5 minutes.

7. 7

   Pour in the tomatoes, green chilies, cumin, paprika and salt.

8. 8

   Stir and cook for an additional 3 minutes.

9. 9

   Then slowly add 1 cup of the Monterey jack cheese and the cream cheese to the pan.

10. 10

    Cook for 3-4 more minutes.

11. 11

    Add the meat and pasta to the large saute pan with the sauce and mix everything up.

12. 12

    Pour into a large casserole dish (mine was a bit bigger than your standard 9x13) and bake for 10 minutes.

13. 13

    Remove it from the oven and top with the remaining 1/2 cup of Monterey jack cheese and place back in oven for 5 minutes.

14. 14

    Remove from oven and top with fresh chopped cilantro before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.