1 tablespoon vegetable oil
1 onion, small diced
1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
1 clove garlic,minced
5 ounces cream cheese
1/4 cup sour cream
10 ounces red enchilada sauce
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 cup corn kernels
1 pound elbow macaroni, cooked according to package directions
salt and pepper to taste
Preheat the oven to 350 degrees.
Heat the oil in a frying pan, and add the onion. Season with salt and pepper, and cook until translucent, about 5 minutes.
Add the ground beef and cook until evenly browned. Add the cumin, coriander, paprika and the garlic, and cook until fragrant, about 1 minute.
Place the cooked pasta, cooked beef, cream cheese, sour cream, enchilada sauce, corn, and half of each cheeses into a bowl and mix to combine. Season with salt and pepper.
Place the mixture in a casserole dish, and top with the remaining shredded cheeses. Bake for 20 minutes, or until bubbly. Serve.