I shared the photo on the blog’s Facebook page the other day but didn’t get around to posting the recipe. A few of you have requested it already, and I apologize for the delay….but here it is 🙂
This one comes from Noble Pig and I’ve adapted it slightly, or rather, left some things out to match the tastes of our family. Very good pasta dish though and it makes a lot, it was more than enough for 8 people plus leftovers.
1 Tablespoon olive oil
2 cups diced onion
1/2 cup finely diced pickled jalapenos
1 Tablespoon minced garlic
15 ounce can 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)
2 cans (3 cups) evaporated milk
2 (11 ounce) cans mexicorn, drained
1 pound bowtie pasta, dry
2 cups shredded monterey jack cheese
2 cups shredded extra sharp cheddar cheese
Garnish with cilantro, sour cream, avocado and hot sauce
Preheat oven to 350 degrees F. Prepare 13 x 9 or 3 quart baking dish by spraying it with cooking spray. Cook pasta according to package directions.
In a large nonstick skillet over medium heat, add olive oil and saute onions until soft; about 5-8 minutes. Add garlic and cook until fragrant; about 30 seconds. Add jalapenos, tomatoes, chili powder, cumin, oregano, salt and pepper. Make sure to incorporate all ingredients well.
Add ground beef and saute until slightly browned with other ingredients. Add milk and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and stir in mexicorn.
Add pasta to the meat mixture and mix well. Place half of the mixture in your baking dish and top with monterey jack cheese. Place the rest of the mixture on top of the monterey jack and top with cheddar cheese.
Bake uncovered for 30 minutes. Serve with cilantro, avocado, sour cream and hot sauce.