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Enchilada Pasta Casserole Recipe

Enchilada Pasta Casserole recipe
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

1
Preheat oven to 350 °F (177 °C)
2
In a large pot, bring water to boil and cook egg noodles according to package instructions.
3
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.
4
Add in the cream cheese until melted and combined.
5
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.
6
Pour mixture over the beef and let simmer for 2-3 minutes.
7
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.
8
In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9
Bake for 15 minutes or until cheese has completely melted.
10
Serve hot. Keep in airtight container for up to 1 week.

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