Tex Mex Penne Pasta Bake

Cheesy “Tex Mexy” sauced up pasta with a creamy cheesy center topped with more cheese, jalapeños and a bit of crunch. This would be a great way to use up leftover taco meat or even chili.

If you do have a good amount of leftover taco meat feel free to dump it in the skillet to make the sauce instead of cooking the ground beef.

1 pound ground beef or turkey browned and drained

1 packet taco seasoning or make your own with chili powder and cumin

1 can of diced tomatoes with green chiles

2-3 teaspoons minced garlic

2 teaspoons carne asada seasoning

2 cups Mexican blend shredded cheese, divided

small can of sliced or whole black olives, drained

1 can crushed tomatoes

1 can tomato soup

3/4 cup water

1 pound penne pasta cooked and drained but reserve about a cup of pasta water

3 oz cream cheese

1/2 cup sour cream

1/4 cup shredded Parmesan cheese

1/2 teaspoon Italian seasoning

1/4-1/2 teaspoon dried parsley

About 15 jalapeño rings

After browning meat and draining add in taco seasoning and both cans of tomatoes, black olives

and seasonings including garlic and 1/2 cup shedded Mexican blend cheese. Add as much water as you need to get sauce to right consistency. Simmer slowly while pasta cooks.

Make filling by adding cream cheese, sour cream, Parmesan cheese, Italian seasoning and parsley into medium bowl. Using a hand held mixer blend mixture till smooth.

Once pasta is cooked drain well but reserve about a cup of pasta water.

Spread about 1/4 cup of sauce on bottom of lasagna pan or casserole dish then layer pasta, then cream cheese mixture then more sauce and continue to end with enough sauce on top to well cover pasta. Top with shredded Mexican blend cheese, jalapeños and some crushed nacho cheese chips. Bake at 350 for about 20 minute. Allow to sit about 5-10 minutes before cutting.

Enjoy with some garlic bread and salad!