Enchilada Pasta Casserole Recipe
I love enchiladas – in every shape and form — I thought it would be fun to make it a casserole dish
I was in Los Angeles for 4 days last week and I knew that casseroles are the ticket for my husband to eat…. Eric tends to eat peanut butter sandwiches if I do not provide tons of food for him while I am gone
When I called Eric throughout my trip he kept bring up how much he was enjoying the casserole – win for me 🙂
I went for an egg noodle — you can use regular pasta — I have been finding that egg noddles hold up really well when a casserole is being eaten over the course of a few days
Again feel free to substitute with penne pasta
This recipe is enough for 6 HUNGRY people or one husband who needs dinner for 4 nights without a wife
If you make the Enchilada Pasta Casserole Recipe please make sure to comment and let us know what you think 🙂
Love You Guys!
Enchilada Pasta Casserole Recipe
Ingredients
- 1 pound of Ground Beef
- ½ Tsp of Chili Powder
- ½ Tsp of Cumin
- Pinch of Cayenne Pepper
- 6 ounces of light cream cheese
- ¼ Cup of Light Sour Cream
- 10 oz of red enchilada sauce
- 1 Cup of Cheddar Cheese, Shredded
- 1 Cup of Monterey Jack, shredded
- 1 Cup of Thawed Corn Kernels
- 4 oz of diced green chilies
- 12 ounces of egg noodles, dry
- Dash of salt and pepper
Instructions
- Preheat oven to350
- Cook egg noodles according to the instructions on the packaging
- In a large skillet - brown the beef and drain all the fat - add chili powder, salt, pepper, cumin, and cayenne pepper - stir for a minute
- Add cream cheese - combined well
- In a large bowl mix the following together well: sour cream, enchilada sauce, ½ cup of cheddar, ½ cup of monterey jack, corn and diced green chilies
- Add mixture to the beef - and mix - let simmer at low/med heat for 5 minutes
- Add cooked pasta and stir
- In a large casserole dish pour the pasta and add the rest of cheese on top
- Bake for 15 minutes uncovered
- Enjoy!
Recipe is adapted from HERE
