Ingredients
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1/2 lb small shell pasta
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3 tablespoons oil
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1 red bell pepper, seeded and chopped (or use green bell pepper)
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1 jalapeno pepper, seeded and finely chopped
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1 -2 tablespoon fresh minced garlic (or to taste)
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1 (14 ounce) can diced tomatoes
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3/4 cup salsa (mild or medium)
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1/2 cup black olives, sliced
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1 (15 ounce) can black beans
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1/4 cup softened cream cheese (can use more to taste)
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salt and black pepper (to taste)
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1 1/2 cups grated cheddar cheese
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2 medium onions, chopped
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2 tablespoons taco seasoning mix (can use more)
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3/4 cup canned corn niblet
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
- In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
- Add in garlic and saute for 2 minutes.
- Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
- Add in cream cheese, stir until heat through and combined.
- Add in black beans and cooked pasta, stir until combined and heated through.
- Season with salt and black pepper to taste.
- Top with grated cheddar cheese if desired.