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Enchilada Pasta Casserole Recipe

Name: Enchilada Pasta Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound ground beef; ½ tablespoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 5 ounces cream cheese; ¼ cup light sour cream; 10 ounce can 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); 4 ounce can diced green chiles; 12 ounces egg noodles; Salt & pepper (to taste)

Table for Two® by Julie Chiou

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

Ingredients

1 pound ground beef

½ tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

5 ounces cream cheese

¼ cup light sour cream

10 ounce can 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)

4 ounce can diced green chiles

12 ounces egg noodles

Salt & pepper (to taste)

Method

Preheat oven to 350 °F (177 °C)

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, garlic powder, 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.