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Monday, March 24, 2014

Enchilada Pasta

This is a easy delicious Mexican casserole.  You can make it as spicy or non spicy as you like. If you want Mexican but in a different format give this a try.  It is also good left over.
Now that looks like a lot of ingredients but really it is just open a lot of cans.
In a bowl add one can enchilada sauce which is 1 1/4 cups.
Drain and rinse a can of black beans.
Drain one can whole kernel corn.
Drain 1 4oz can diced green chiles
1/4 cup Greek yogurt
1 cup shredded cheddar and Monterey Jack cheese mixed.
Mix all these things well.
Brown ground beef and onion.  Drain well.
Add 4 oz cream cheese to the ground beef.
Cook 16 oz egg noodles per pkg instructions.
The recipe calls for 1/2 teaspoon chili powder.  I like mine a little spicy so I added more than 1/2 a teaspoon.
1/4 teaspoon cumin.
Mix that well.  I also added a little bit of cayenne powder too for a little more zip.
Add the meat mixture to the bean mixture.
Mix well.
Add the noodles to the mixture.
Mix well.
Spread out in a sprayed 9x13 baking dish.  Top with cheese. Place in a preheated 350 oven.  Bake for 5-10 minutes or until the cheese is nice and bubbly.
Forgot to get a picture right when it came out of the oven.  We were ready to dive in.  You can garnish with avocado and cilantro leaves.

Enchilada Pasta Recipe

16 oz egg noodles
1 1/2 cups enchilada sauce
1 can whole kernel corn drained
1 can black beans drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/4 cup Greek yogurt
1 4 oz can diced green chiles
1 Tables olive oil
1 lb ground beef
4 oz cream cheese
1/3 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper to taste
avocado and cilantro for garnish

Preheat oven to 350.  Bake 5-10 minutes.


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