Saturday, April 27, 2013

Enchilada Pasta Casserole

Here is my latest kitchen creation.  All 5 of us loved it, which is always a major victory!  It has just a little bit of spice since the kids don't like things that are overly spicy.  This comes together fairly quickly which is always a good thing with our busy schedule this time of year.

Enchilada Pasta Casserole:


1 lb. Ground Beef
1/2 teas. Chili Powder
1 cup Frozen Corn
8 oz. Block Cream Cheese
1/2 cup Sour Cream
1 can (10 oz.) Red Enchilada Sauce
2 cups Shredded Cheddar
1 can (4 oz.) Diced Green Chiles
12 oz. Egg Noodles

Preheat oven to 350 degrees
Cook egg noodles according to the package directions
Brown ground beef in a large skillet until no longer pink
Add in chili powder and frozen corn, stir to combine and thaw corn.
Add in cream cheese and stir until its melted
Once cream cheese is melted add in sour cream, red enchilada sauce, 1 cup of shredded cheddar, and green chiles.
Stir until combined really well.
Add in cooked egg noodles and stir until the pasta is coated with the mixture.
Transfer mixture to a 9 x 13 pan and top with remaining cheddar cheese
Bake for 15- 20 mins

I made this with egg noodles but this would probably work with other pastas as well.

Have a great day!

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