Mexican Casserole

SERVES
4-6
PREP TIME
15 minutes
COOK TIME
42-47 minutes

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
Plant-based Mexican Seasoned Ground

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.

Note

Serve with crunchy tortilla chips for a fun twist!

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