Mexican Bowtie Pasta Bake
INGREDIENTS
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1 Tablespoon olive oil
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2 cups diced onion
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1/2 cup finely diced pickled jalapenos
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1 Tablespoon minced garlic
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15 ounce can diced tomatoes, drained
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2 Tablespoons chili powder
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1 Tablespoon ground cumin
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1 teaspoon ground oregano
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2 teaspoons kosher salt
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1 teaspoon coarsely ground black pepper
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1 pound ground beef (90/10)
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2 cans (3 cups) evaporated milk
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2 (11 ounce) cans mexicorn, drained
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3/4 pound (12 oz) bowtie pasta, dry
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2 cups shredded monterey jack cheese
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2 cups shredded extra sharp cheddar cheese
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Garnish with cilantro, sour cream, avocado and hot sauce
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