This recipe was contributed by Amanda Finks from The Wholesome Dish, as part of the Healthy Aperture blogger partnership.


  1. Preheat oven to 350 degrees F. Spray a 13×9 inch baking dish with cooking spray.
  2. Cook the pasta al dente according to its package directions.
  3. As the pasta cooks, add the oil to a large skillet and place over medium-high heat. Add the red pepper, green pepper, and onion to the oil. Cook for 2 minutes.
  4. Add the beef to the skillet and break it apart with a wooden spoon. Stir in the chili powder, cumin, salt, and black pepper. Cook for 6-7 minutes, until beef is cooked through, stirring occasionally.
  5. Add the diced tomatoes and enchilada sauce to the skillet. Stir to combine. Remove from the heat.
  6. Add the sauce and corn kernels to the cooked pasta. Stir to combine. Pour the pasta mixture into the baking dish. Top the pasta with cheese.
  7. Bake for 20 minutes. Let the dish rest for 5 minutes before serving with optional toppings.

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