2cupschopped vegetablesbell peppers, corn, red onions
19ouncecan red enchilada sauce
1/2cupsour creamor Greek yogurt
3cupsshredded cheese(a combo of Monterey Jack & white sharp cheddar is nice)
chopped green onionsfor topping
sliced black olivesfor topping
1tablespoonminced cilantrofor garnish
Preheat oven to 350°F. Butter the inside of a 2 quart baking dish, or coat with nonstick spray.
Prepare pasta according to package directions.
Meanwhile, heat a small amount of oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking up any large pieces as necessary.
Add the vegetables and saute until soft, about 5 minutes. Sprinkle the taco seasoning over the veggies and sausage and stir.
Pour in the enchilada sauce and mix well. Heat through for several minutes. Stir in the sour cream and about 1/4 cup of the shredded cheese.
Drain the pasta and pour half of it into the prepared baking dish. Spoon some of the sauce over the pasta, and sprinkle half of the cheese over it. Add the rest of the pasta, evening out across the dish. Pour the rest of the sauce over the pasta, and top with the remaining cheese, plus the green onions and black olives.
Bake for 20 to 25 minutes, or until sauce begins to bubble. Remove from the oven and sprinkle the cilantro over the top while the cheese is still melty. Squeeze the lime over the pasta bake, if desired, and serve.
Mexican Pasta Bake was originally published on https://soupaddict.com/mexican-pasta-bake/