One-Pan Enchilada Pasta Recipe
Make sure to REPIN this recipe ๐
I wanted to make another one pan meal – partially because I am lazy — and the other part….. hmmm maybe because I am lazy ๐
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
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
If you do make the One-Pan Enchilada Pasta Recipe please let me know what you think ๐
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
- Cook the egg noodles - while the pasta is cooking - brown the beef - season the beef with salt and pepper
- Once all the fat is drained add in cumin, chili powder and cream cheese - mix until melted
- In a bowl - mix - enchilada sauce, corn, sour cream, Monterrey Jack Cheese, and chiles
- Add in cooked pasta
- Mix well - place into casserole dish - 9x13 should work fine
- Top with cheddar cheese
- Bake uncovered for 30 minutes
- Enjoy
Adapted from Buns In My Ovenย