Recipes Online: Enchilada Pasta Casserole

Enchilada Pasta Casserole

Enchilada Pasta Casserole

1 lb ground beef;
1/4t cayenne pepper;
1/2t chili powder;
1/4t cumin;
5oz cream cheese;
1/4 cup sour cream;
1 (10oz) can red enchilada sauce;
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup corn kernels;
1 (4oz) can diced green chilies;
12oz egg noodles.


Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 
In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 
Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly.

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