1 cup vegetable oil
1 (16 ounce) can cream-style corn
1/4 cup orange juice
1 (14 ounce) can black beans
1/4 cup shredded Cheddar cheese
1/2 teaspoon Dijon-style prepared mustard
1/8 cup chopped fresh onion
5 orange slices, for garnish
6 bean sprouts
1 cup rolled corn bread
Heat oil in a medium saucepan over medium heat. Add cream-style corn and orange juice; mix. Reduce heat; mix in corn cheese, heavily mustard and orange slices. Cook, stirring, a little at a time, over medium heat for 10 minutes or until seasoned in liquid form.
Fold cream cheese into taco sauce mixture. Sprinkle with cream cheese mixture, corn bread and onion followed by pasta. Heat about 20 seconds; stir.