Monday, October 15, 2012

Enchilada Pasta Casserole

Enchilada Pasta Casserole
Picture from  navywifecook

Enchilada Pasta Casserole


1 pound ground beef

½ teaspoon chili powder

¼ teaspoon cumin

¼ teaspoon cayenne pepper

5 ounces cream cheese, softened

¼ cup light sour cream

1 cans (10 ounces) red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded Monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can (4 oz) diced green chilies

12 ounces egg noodles

Salt and pepper, to taste


 Heat oven to 350°F.

In a large pot, bring water to boil and cook egg noodles according to package instructions. 

 In the meantime, in a very large skillet, brown the ground beef. Drain.

Add the chili powder, cumin, and cayenne pepper.

Stir to combine.

Add the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half of the cheddar cheese, half of the 
Monterey jack cheese, corn kernels, and diced green chilies.

Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

Add the pasta to the beef mixture and stir to combine. Pour everything into a large greased 
casserole dish and top with the remaining cheese.

Bake for another 15 minutes or until cheese has completely melted.

Serve hot.

You can combine this amazing recipe with some other of our collection.

Serve 4.

Enjoy this recipe and many more at navywifecook

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