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1
Have all of your ingredients prepped and ready to go before you start cooking.
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2
(Start boiling the water for your pasta and cook it according to package directions.)
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3
Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
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4
Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
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5
Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
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6
Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
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7
Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
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8
(Don't forget to check on your pasta).
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9
As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
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10
Add the zucchini and the corn, stirring to coat well.
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11
Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
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12
Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
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13
(Check on your pasta again).
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14
Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
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15
Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
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16
Add the sour cream and the cheese and stir until everything has blended together.
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17
Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
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18
Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
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19
Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
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20
Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
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21
Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
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22
Serve immediately.
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23
NOTE:*You may use prechopped, bottled fresh garlic if desired.
