Simple Way to Make Super Quick Homemade Meaty Cheesy Mexican Pasta

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The ingredients needed to make Meaty Cheesy Mexican Pasta:

1. Get 1 medium onion, small dice
2. Make ready 1 green bell pepper, small dice
3. Take 1 lb sausage
4. Prepare 1 can Rotel
5. Make ready 1 can (15 oz) whole tomatoes
6. Get 1 can (15 oz) whole kernel corn, drained
7. Prepare 1 can (15 oz) black beans, drained
8. Take 2 tsp Cumin
9. Make ready 2 tsp garlic
10. Make ready 2 Tbsp chili powder
11. Prepare to taste Salt & pepper
12. Make ready 1 1/2 cups shredded Pepperjack cheese
13. Make ready 1 1/2 cups Monterey Jack cheese
14. Take 1 lb box of elbow type macaroni, cooked reserving 1 cup pasta water
15. Take 2 Tbsp vegetable oil

This recipe for Mexican Stuffed Shells is jumbo pasta shells loaded with taco meat, then slathered with cheese and baked for perfection. Stir in the cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Add the pasta a little at a time.

Instructions to make Meaty Cheesy Mexican Pasta:

1. Dice onion and pepper. Heat large skillet with sides on medium high, add 2 Tbsp vegetable oil, diced onions and peppers. Sauté 5 -6 minutes or until soft.
2. While veggies are cooking, slice sausage in 1/2" pieces. Add to skillet stirring into veggies. Add spices, stirring to mix.
3. Next add in the Rotel and canned tomatoes (breaking them up) juice and all, stir to remove brown on bottom of skillet. Add drained black beans and corn, stir.
4. Turn to medium low heat and simmer while pasta is cooking.
5. Cook pasta according to directions. Drain reserving 1 cup pasta water. Add pasta and water to skillet stirring to incorporate.
6. Add in all the cheese, stirring until mixed and creamy. Enjoy!

Season with salt and pepper to taste. Add the pasta a little at a time. Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear. Drain pasta; add to the meat mixture.

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