Mexican Pasta

• 3 cups Farfalle Pasta
• 1 pound Ground Beef
• 1 can 10oz Size Enchilada Sauce
• 1 cup Onions, Diced
• 1 can 10oz. Can Mild Rotel Diced Green Chilies And Tomatoes, Drained
• 1 can 4.5oz. Can, Chopped Green Chiles
• 18 teaspoons Cumin
• 1/2 teaspoons Paprika
• 1/2 teaspoons Salt
• 1- 1/2 cup Monterey Jack Cheese, Shredded
• 4 Tablespoons Cream Cheese
• Cilantro, Chopped, For Topping

1. Cook pasta according to the box directions, then drain and rinse with cold water.
2. Set pasta aside.
3. In a saute pan over medium heat, cook the meat until brown and set aside.
4. Preheat oven to 350 F.
5. Heat a large saute pan over medium heat.
6. Add the enchilada sauce and onions to the pan and cook for 5 minutes.
7. Pour in the tomatoes, green chilies, cumin, paprika and salt.
8. Stir and cook for an additional 3 minutes.
9. Then slowly add 1 cup of the Monterey jack cheese and the cream cheese to the pan.
10. Cook for 3-4 more minutes.
11. Add the meat and pasta to the large saute pan with the sauce and mix everything up.
12. Pour into a large casserole dish (mine was a bit bigger than your standard 9x13) and bake for 10 minutes.
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. Remove from oven and top with fresh chopped cilantro before serving.

pasta, ground beef, enchilada sauce, onions, green chilies, green chiles, cumin, paprika, salt, cheese, cream cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/mexican-pasta-2/ (may not work)