Enchilada Pasta Casserole
Yield: 6 servings
| Prep Time: 15 minutes
| Cook Time: 15 minutes
1 pound ground beef
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. cayenne pepper
5 ounces cream cheese
1/4 cup light sour cream
1 can (10 oz.) enchilada sauce (I used the red sauce)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed
1 can (4 oz.) diced green chiles
12 ounces egg noodles
Salt & pepper, to taste
- Preheat oven to 350 degrees.
- In a large pot, bring water to boil and cook egg noodles according to package instructions.
- In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
- Add in the cream cheese until melted and combined.
- In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
- Pour mixture over the beef and let simmer for 2-3 minutes.
- In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
- In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
- Bake for 15 minutes or until cheese has completely melted.
- Serve hot. Keep in airtight container for up to 1 week.
This delicious recipe brought to you by Table for Two