Mexican Bowtie Pasta Bake
yield: 9
total time: 75 minutes
Ingredients
- 1 tablespoon olive oil
- 2 cups diced onion
- 1/2 cup pickled jalapenos finely diced
- 1 tablespoon minced garlic
- 15 ounces diced tomatoes drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground oregano
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 pound ground beef 90/10
- 3 cups evaporated milk
- 22 ounces mexicorn drained
- 3/4 pound bowtie pasta
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded extra sharp cheddar cheese
- cilantro optional
- sour cream optional
- avocado optional
- hot sauce optional
Nutrition
- Calories : 670 calories
- Carbohydrate : 57 grams
- Cholesterol : 110 milligrams
- Fat : 35 grams
- Fiber : 4 grams
- Protein : 36 grams
- SaturatedFat : 18 grams
- Sodium : 1360 milligrams
- Sugar : 5 grams
- TransFat : 0.5 grams
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