Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook the pasta according to package directions until al dente. Drain and set aside.
1 pound pasta
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
1 medium onion, 1 bell pepper, 1 tablespoon olive oil
If using ground meat, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. For vegetarian version, Skip this step.
1 pound ground beef or turkey
Stir in the corn, chili powder, cumin, garlic powder, salt, and pepper and cook for another minute.
1 (15-ounce) can corn, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper
Add the cooked pasta, enchilada sauce, and cooked ground meat (or black beans) to the skillet. Stir until everything is well combined.
1 pound pasta, 28 ounces enchilada sauce, 1 pound ground beef or turkey
Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheese. Add the remaining pasta mixture and top with the remaining cheese.
2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let it cool slightly before serving. Garnish with sour cream, cilantro, and avocado, if desired. Enjoy!
Sour cream or Greek yogurt, Chopped cilantro, Diced avocado
