One-Pan Enchilada Pasta Recipe

One Pan Enchilada Pasta

Make sure to REPIN this recipe 🙂

I wanted to make another one pan meal – partially because I am lazy — and the other part….. hmmm maybe because I am lazy 😉

What I love so much about this dish – is that it is very easy to make – and it is picky eater approved – my husband is one of the pickiest eaters I know – and he loved this dish – enough to ask me make it again and again

When I make this dish again I am going to be adding some more veggies – like 1/2 red and green pepper — if my family is going to eat a dish I try and up the amount of veggies until they notice

I use egg noddles for this dish – I think it works really well – but if you want it to be healthier you can use whole grain pasta or if you want the dish to be gluten free simply use gluten free pasta – use the same measurements as the egg noddles

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This dish is a bit spicy; however, the creaminess from the cream cheese really helps

This is a baked casserole dish – I know this is something that could be made in a crock pot but I am not sure about the time

If you want this dish be a little healthier you can use ground turkey

The dish is enough for a LARGE family – 8 – 10 hungry people. Also the dish reheats very well the next day — it is a little like lasagna it tastes better the next day

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If you do make the One-Pan Enchilada Pasta Recipe please let me know what you think 🙂

Would you like make one pot recipes?

Love You Guys!

One-Pan Enchilada Pasta Recipe

:

Ingredients

  • 1 pound ground beef
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 5 ounces cream cheese
  • ¼ cup light sour cream
  • 10 ounces enchilada sauce
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterrey jack cheese, divided
  • 1 cup frozen corn kernels, thawed
  • 4 oz. diced green chiles
  • 16 ounces extra wide egg noodles
  • Salt and pepper, to taste

Instructions

  1. Cook the egg noodles - while the pasta is cooking - brown the beef - season the beef with salt and pepper
  2. Once all the fat is drained add in cumin, chili powder and cream cheese - mix until melted
  3. In a bowl - mix - enchilada sauce, corn, sour cream, Monterrey Jack Cheese, and chiles
  4. Add in cooked pasta
  5. Mix well - place into casserole dish - 9x13 should work fine
  6. Top with cheddar cheese
  7. Bake uncovered for 30 minutes
  8. Enjoy

Adapted from Buns In My Oven