Taco Pasta Bake
yield: 6
total time: 50 minutes
Ingredients
- 12 ounces pasta celllentani, may sub rigatoni, penne, etc.
- 1 pound lean ground beef
- 1 onion small, chopped
- 5 garlic cloves minced
- 14 3/4 cans creamed corn sweet
- 1 cup tomato sauce
- 10 ounces enchilada sauce mild
- 14 1/2 ounces diced tomatoes petite
- 15 ounces red kidney beans, rinsed and drained
- 4 ounces diced green chilies mild
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 ounces cream cheese 1/3-less-fat , cubed
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup jack cheese pepper , divided
- tortillas strips
- tomatoes
- avocados
- sour cream
- cilantro
- cheese extra
- hot sauce
Nutrition
- Calories : 1720 calories
- Carbohydrate : 296 grams
- Cholesterol : 125 milligrams
- Fat : 34 grams
- Fiber : 28 grams
- Protein : 79 grams
- SaturatedFat : 17 grams
- Sodium : 4550 milligrams
- Sugar : 46 grams
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