Meaty Cheesy Mexican Pasta.

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Ingredients of Meaty Cheesy Mexican Pasta

1. Prepare 1 of medium onion, small dice.
2. Prepare 1 of green bell pepper, small dice.
3. You need 1 lb of sausage.
4. You need 1 can of Rotel.
5. It's 1 can (15 oz) of whole tomatoes.
6. Prepare 1 can (15 oz) of whole kernel corn, drained.
7. You need 1 can (15 oz) of black beans, drained.
8. You need 2 tsp of Cumin.
9. Prepare 2 tsp of garlic.
10. Prepare 2 Tbsp of chili powder.
11. Prepare to taste of Salt & pepper.
12. You need 1 1/2 cups of shredded Pepperjack cheese.
13. It's 1 1/2 cups of Monterey Jack cheese.
14. You need 1 lb of box of elbow type macaroni, cooked reserving 1 cup pasta water.
15. It's 2 Tbsp of vegetable oil.

Meaty Cheesy Mexican Pasta step by step

1. Dice onion and pepper. Heat large skillet with sides on medium high, add 2 Tbsp vegetable oil, diced onions and peppers. Sauté 5 -6 minutes or until soft..
2. While veggies are cooking, slice sausage in 1/2" pieces. Add to skillet stirring into veggies. Add spices, stirring to mix..
3. Next add in the Rotel and canned tomatoes (breaking them up) juice and all, stir to remove brown on bottom of skillet. Add drained black beans and corn, stir..
4. Turn to medium low heat and simmer while pasta is cooking..
5. Cook pasta according to directions. Drain reserving 1 cup pasta water. Add pasta and water to skillet stirring to incorporate..
6. Add in all the cheese, stirring until mixed and creamy. Enjoy!.

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