Enchilada Pasta Casserole


1 lb. ground beef
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. cayenne
5 oz. cream cheese
1/4 c. light sour cream
1 10 oz. can enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey Jack
1 c. corn
1 4 oz. can diced green chiles
12 oz. egg noodles


1. Preheat the oven to 350 degrees.  
In a large pot of boiling, salted water, cook the noodles according to the package directions.
2. In a large skillet, brown the beef, drain the fat, add the spices, and stir to combine.  
Add in the cream cheese til it’s melted and combined with the other ingredients.
3. In a large bowl, mix together the sour cream, enchilada sauce, half of each cheese, corn, and chiles.  
Pour this mix over the beef and simmer 2-3 minutes.
4. Once the pasta is cooked, drain it and add it to the beef mix; stir to combine.  
Pour the entire mix in a greased casserole dish and top it with the remaining cheese.  
Bake for 15 minutes or til the cheese is melted.

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