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.