Mexican Casserole

Ingredients

Large shell pasta	1 lb. package
Canola oil	1 tablespoon
OZO™ Plant-Based Mexican Seasoned Ground	1 package
Chili powder	1 teaspoon
Ground cumin	1 teaspoon
Garlic powder	¼ teaspoon
Smoked paprika	¼ teaspoon
Sea salt	¼ teaspoon
Ground black pepper	¼ teaspoon
Jar salsa	1 16oz. jar
Shredded cheddar cheese, divided	2 cups
Cream cheese, softened	4 oz.
Frozen corn kernels, thawed	¾ cup
Cilantro, chopped	1 tablespoon

Directions

Step 1

Preheat oven to 350°F. Cook the pasta according to package directions and drain. Place in a large bowl and set aside.

Step 2

While the pasta is cooking, make the sauce: In a large nonstick sauté pan coated with oil over medium heat, add the OZO Plant-Based Mexican Seasoned Ground, cooking it until browned and crispy, breaking it up with a spatula as it cooks.

Step 3

Add ¾ cup water and seasonings, stirring and cooking until water has evaporated.

Step 4

Add cooked ground to the bowl with the pasta, followed by the salsa, 1 cup of the cheddar cheese, cream cheese, and corn. Stir to combine.

Step 5

Pour pasta into a casserole dish. Top with remaining cup of cheddar and bake until cheese has melted, approximately 20-25 minutes. Top with chopped cilantro and serve immediately.