Mexican Pasta

Cook pasta according to the box directions, then drain and rinse with cold water. Set pasta aside.

In a saute pan over medium heat, cook the meat until brown and set aside.

Preheat oven to 350 F.

Heat a large saute pan over medium heat. Add the enchilada sauce and onions to the pan and cook for 5 minutes. Pour in the tomatoes, green chilies, cumin, paprika and salt. Stir and cook for an additional 3 minutes. Then slowly add 1 cup of the Monterey jack cheese and the cream cheese to the pan. Cook for 3-4 more minutes.

Add the meat and pasta to the large saute pan with the sauce and mix everything up. Pour into a large casserole dish (mine was a bit bigger than your standard 9×13) and bake for 10 minutes. Remove it from the oven and top with the remaining 1/2 cup of Monterey jack cheese and place back in oven for 5 minutes.

Remove from oven and top with fresh chopped cilantro before serving.