Mexican Pasta

Directions

1. 1
   Cook pasta according to the box directions, then drain and rinse with cold water.
2. 2
   Set pasta aside.
3. 3
   In a saute pan over medium heat, cook the meat until brown and set aside.
4. 4
   Preheat oven to 350 F.
5. 5
   Heat a large saute pan over medium heat.
6. 6
   Add the enchilada sauce and onions to the pan and cook for 5 minutes.
7. 7
   Pour in the tomatoes, green chilies, cumin, paprika and salt.
8. 8
   Stir and cook for an additional 3 minutes.
9. 9
   Then slowly add 1 cup of the Monterey jack cheese and the cream cheese to the pan.
10. 10
    Cook for 3-4 more minutes.
11. 11
    Add the meat and pasta to the large saute pan with the sauce and mix everything up.
12. 12
    Pour into a large casserole dish (mine was a bit bigger than your standard 9x13) and bake for 10 minutes.
13. 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. 14
    Remove from oven and top with fresh chopped cilantro before serving.