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
  1. Preheat oven to350
  2. Cook egg noodles according to the instructions on the packaging
  3. 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
  4. Add cream cheese - combined well
  5. 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
  6. Add mixture to the beef - and mix - let simmer at low/med heat for 5 minutes
  7. Add cooked pasta and stir
  8. In a large casserole dish pour the pasta and add the rest of cheese on top
  9. Bake for 15 minutes uncovered
  10. Enjoy!
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2014/05/enchilada-pasta-casserole-recipe/