Enchilada Pasta Casserole

This recipe was a bit of a surprise. I made it because it had 'Enchilada' in the title and Heath loves anything even remotely Mexican, but looking at the ingredients I wasn't expecting much. It turned out to be really, really good!

It makes quite a bit, so I ended up giving my Mom a huge portion to take home, and both she and my Step-Dad really liked it.

The funny thing though is that Heath, the one I made it for and expected to love it, didn't. He ate it (he'll eat anything, so that's not saying much), but he said it was just 'Eh'. Whatever. Don't listen to him.

Ok guys, have a great rest of your day! I'm off to live the exciting life of a housewife...laundry, vacuuming, dusting. Gee...they're all so much fun I just don't know where to start! ;)~

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'Enchilada Pasta Casserole'

Source: Table for Two

Ingredients

1 pound ground beef

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

5 ounces cream cheese, softened

1/4 cup light sour cream

1 can red enchilada sauce (10 oz)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can diced green chiles (4 oz)

12 oz egg noodles

Salt & pepper, to taste

Directions

1. Heat oven to 350 degrees.

2. In a large pot, bring water to boil and cook egg noodles according to package instructions. Drain

3. In the meantime, in a very large skillet, brown the ground beef. Drain. Add the chili powder, cumin, and cayenne pepper. Stir to combine. Add the cream cheese until melted and combined.

4. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine. Pour mixture over the beef and let simmer for 2-3 minutes.

5. Add the pasta to the beef mixture and stir to combine. Pour beef everything into a large greased casserole dish and top with the remaining cheese.

6. Bake for 15 minutes or until cheese has completely melted. Serve hot.

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