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Enchilada
Pasta Casserole
Ingredients:
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
Preparation:
Heat oven to 350°F.
In a large
pot, bring water to boil and cook egg noodles according to package
instructions.
Drain
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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