Tex-Mex Pasta Bake

Ingredients
1 pound pasta (I used rotini, any small shape would work.)
2 (28 ounces each) cans whole tomatoes, drained
2 jalapeno peppers, seeded and roughly chopped
2 tablespoons olive  oil
1 pound ground meat (beef, chicken, or turkey)
1 medium onion, chopped
1 cup chicken or beef broth
1 (14 ounce) bag frozen Southwest vegetable blend (or just corn)
1 teaspoon salt, plus extra, to taste
Freshly ground black pepper, to taste
¹⁄₂ cup half and half
3 ounces cream cheese
2 cups shredded Mexican cheese blend

Instructions
1. Preheat oven to 350*F.  Bring large pot of water to boil and cook pasta for 1 to 2 minutes less than packaging directs.  Drain well. 

2. Process tomatoes and jalapeno peppers in food processor until pureed. 

3. Heat oil in large ovensafe skillet or Dutch oven.  Brown the meat then add onion and sauté until soft.  Add pureed tomatoes and broth. Bring to boil then reduce heat and simmer 30 minutes.  Add frozen vegetables, salt, half and half, cream cheese, 1 cup shredded cheese, and pasta.  Stir well and season with salt and pepper. 

4. Top with remaining cheese and bake until cheese is melted and edges are bubbly, about 30 minutes.  Cool 5 to 10 minutes before serving. 

Comments
This recipe is from Sauce and Sensibility.  It was very similar to the Nacho Beef Skillet we enjoy, just with pasta instead of rice.  I think that, next time, I might opt for just corn instead of the Southwest blend and maybe something else for seasoning, but I’m not sure what yet.  Maybe taco seasoning in the ground meat?  Regardless of future tweaks, it was delicious this time around!

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