Boil the pasta. Cook the pasta according to the directions. I usually use the small number to make sure it's very al dente. Drain the pasta and add to a large bowl.
1 box pasta
Brown the taco meat. Brown the meat with the onion and the taco seasoning. You can use leftover chicken or beef in this recipe if you have it.
1 lb ground beef, ½ medium onion, 1 tbsp taco seasoning
Get the large bowl. Add the cooked pasta, browned taco meat, beans, corn, and half of the cheese.
1 box pasta, 1 lb ground beef, 15 oz black beans, 1 cup corn kernels, 16 oz cheese
Rotel tomatoes. Add 1/3 of the Rotel tomatoes to the bottom of the 9x13 pan. Add the remainder to the pasta.
10 oz rotel tomatoes
Enchilada sauce. Add the enchilada sauce to the pasta. Toss to combine.
19 oz red enchilada sauce
Assemble. Add the pasta mixture to the 9x13 pan. Top with the remaining cheese.
Bake. Bake until the cheese is melted. Roughly 15 to 20 minutes.
Serve. Top with sliced green onions and fresh minced cilantro. Serve with your favorite toppings.
1 bunch fresh cilantro, ½ bunch green onions, 1-2 avocados, sour cream, guacamole, pico de gallo
RECIPE TIPS
Shortcut:This recipe is super fast and easy if you have pre-cooked your meat. I like to have browned ground beef and onions in the fridge ahead of time so that I can make things like this when I am short of time. For the corn: Alternatively use 1 cup of frozen corn or 1 can of corn, drained. For the taco meat: Alternatively, you can use diced or shredded chicken with taco seasoning. Gluten-Free? Just use gluten-free pasta.