Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

Step 2: Brown the Ground Beef

In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until fragrant, about 2 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat.

Step 3: Add Seasonings and Veggies

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine. Add the black beans, corn, and diced tomatoes with green chilies. Stir and cook for 3-4 minutes until everything is heated through.

Step 4: Make the Creamy Sauce

Reduce the heat to medium-low. Stir in the softened cream cheese and sour cream until melted and fully combined. Add the salsa and mix until the sauce is creamy and smooth.

Step 5: Combine the Pasta and Sauce

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the creamy ground beef mixture. Stir well to coat the pasta evenly with the sauce.

Step 6: Layer the Casserole

In a greased 9×13-inch baking dish, spread half of the pasta mixture. Top with half of the shredded cheddar and Monterey Jack cheeses. Add the remaining pasta mixture on top, followed by the rest of the cheese.

Step 7: Bake the Pasta

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

Remove from the oven and let the pasta bake rest for 5 minutes. Garnish with chopped fresh cilantro before serving.