Tex-Mex Pasta Bake Recipe

• 12 oz. cooked, lightly salted pasta, tossed with a bit of olive oil or butter
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 packet taco seasoning
• 1/2 tsp garlic powder
• 1/4 C water
• 1 small can mild green chiles
• 1 tsp. cumin
• 14. 5 oz. can fire roasted tomatoes, drained
• 15 oz can red enchilada sauce - if you want less heat, use tomato sauce, instead
• 2 C Mexican cheese blend, or pepper Jack, divided.
• optional: 6-8 oz. cubed Velveeta
• garnish: black olives, cilantro, chopped scallions

Directions