Mexican Pasta Bake

• 12 ounces, weight Orecchiette Pasta
• 1/2 cups Onion, Chopped
• 1 pound Ground Beef
• 3 cloves Garlic, Minced
• 3 Tablespoons Taco Seasoning
• 3 ounces, weight Cream Cheese, Softened
• 15 ounces, weight Red Enchilada Sauce
• 7 ounces, weight Canned, Diced Green Chilies
• 1 cup Frozen Corn
• 1 cup Pepper Jack Cheese, Shredded
• 1 cup Monterey Jack Cheese, Shredded

1. Preheat oven to 400 F.
2. Bring a well-salted pot of water to a boil and cook pasta according to package directions.
3. When finished, drain pasta and set aside.
4. When the pasta is almost done, heat a large skillet over medium-high heat.
5. Add onion and cook for 2 minutes.
6. Add beef and heat until crumbly and cooked through.
7. Add in garlic and stir through.
8. Next, add seasoning, cream cheese, enchilada sauce, green chilies, corn and pepper jack cheese and mix until everything is completely combined and the cream cheese has melted evenly.
9. Finally, add in cooked pasta and stir until pasta is well-coated.
10. Pour pasta mixture into a greased 8x8 baking dish.
11. Top with Monterey jack cheese.
12. Bake in oven for about 20 minutes, or until the cheese is melted and bubbly.
13. Remove from oven and serve with desired garnishes.

pasta, onion, ground beef, garlic, weight cream cheese, weight red, green chilies, pepper, cheese

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