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.