Tuesday, March 12, 2013

Recipe of the Week #58- Enchilada Pasta Casserole

Enchilada Pasta Casserole
1 lb hamburger
1/2 tsp chili powder
1/4 tsp. cumin
1/4 tsp. cayenne pepper
5 ounces cream cheese
1/4 cup light sour cream
1 can (10 oz.) enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterrey 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
Preheat oven to 350 degrees. In a large pot, bring water to boil and cook egg noodles according to package instructions.
In a very large skillet, brown your ground beef. Drain the grease. Add the spices. Then add the cream cheese and stir until melted.
In a large bowl, combine sour cream, enchilada sauce, half the cheeses, corn, and chilies. Pour mixture over the beef and let simmer for 2-3 minutes.
Drain the pasta then add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
Bake for 15 minutes or until cheese has completely melted.
My family absolutely LOVED this dish- even my picky son:) Not only was it tasty, but also it was quick and easy. I served it with homemade salsa and chips. I must say, I couldn't decide if I liked the casserole better plain or covered in salsa! This is definitely a repeat recipe!
I found this recipe here.

Thanks for stopping by and God bless.

But Jesus looked at them and said,
"With men it is impossible, but not with God;
for with God all things are possible."
Mark 10:27

This post is linked to I Heart Naptime and Between Naps on the Porch.

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