Enchilada Pasta Casserole Recipe
- 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
- 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 by Budget Savvy Diva at https://www.budgetsavvydiva.com/2014/05/enchilada-pasta-casserole-recipe/
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