Enchilada Pasta Casserole

4.56 from 18 votes

This enchilada pasta casserole is going to be a family favorite, for sure!

Prep Time15

Cook Time15

Total Time30

Servings:

Preheat oven to 350 °F (177 °C)
In a large pot, bring water to boil and cook egg noodles according to package instructions.
12 ounces egg noodles
In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, garlic powder, and cayenne pepper. Stir to combine.
1 pound ground beef, ½ tablespoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper
Add in the cream cheese until melted and combined.
5 ounces cream cheese
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.
¼ cup light sour cream, 10 ounce can enchilada sauce, ½ cup shredded sharp cheddar cheese, 1 cup frozen corn kernels, 4 ounce can diced green chiles, ½ cup shredded Monterey Jack cheese
Pour mixture over the beef and let simmer for 2-3 minutes. Season with salt and pepper, to taste.
Salt and pepper
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.
½ cup shredded sharp cheddar cheese, ½ cup shredded Monterey Jack cheese
Bake for 15 minutes or until cheese has completely melted.
Serve hot. Keep in airtight container for up to 1 week.

Source: adapted from Buns in my Oven

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