Ingredients:

1 lb. large shell pasta
1 Tablespoon canola oil
1 package OZO Mexican Ground
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 16 oz. jar of salsa
2 cups shredded cheddar cheese, divided
4 oz. cream cheese, softened
3/4 cup frozen corn kernels, thawed
1 Tablespoon cilantro, chopped

Directions:

Step 1
Preheat the oven to 350°F. Cook the shelled pasta according to directions on the box and drain. Place in a large bowl and set aside.

Step 2
While the pasta is cooking, make the sauce. Coat the base of a large nonstick sauté pan with oil and place on a stove set to medium heat. Add the Ozo Ground, cooking it until browned and crispy, breaking it apart with a spatula to make crumbles.

Step 3
Add 3/4 cup of water and seasonings to ground, stirring and cooking until water has evaporated.

Step 4
Add cooked ground to the bowl with the pasta, followed by the salsa, 1 cup cheddar cheese, cream cheese, and corn. Stir to combine.

Step 5
Pour pasta into a casserole dish. Top with remaining 1 cup cheddar. Bake until cheese has melted, 20-25 minutes. Top with chopped cilantro and serve immediately.

Notes:
Serve with crunchy tortilla chips for a fun twist!