Enchilada Pasta

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Damn Delicious

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(2)

Ingredients

4 servings

16 ounces extra wide egg noodles
1 ¼ cups enchilada sauce
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
¼ cup Greek yogurt
1 4-ounce can diced green chiles
1 tablespoon olive oil
1 pound ground beef
4 ounces cream cheese
½ teaspoon chili powder, or more to taste
¼ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

American Baking Beginner Dinner ...

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Preparation

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Step 1

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Step 2

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 3

In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.

Step 4

Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Step 5

Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.

Step 6

Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.

Step 7

Serve immediately, garnished with cilantro.

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Skill Level

other

Enchilada Pasta

Ingredients

Preparation

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