Enchilada Pasta
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Enchilada Pasta
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All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!
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Ingredients
- 16 ounces egg noodles extra wide
- 1 ¼ cups enchilada sauce
- 1 cup corn kernels drained, canned
- 1 cup black beans drained and rinsed, canned
- 1 cup cheddar cheese divided, shredded
- 1 cup Monterey jack cheese divided, shredded
- ¼ cup Greek yogurt
- 1 green chile 4-ounce can, diced
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 ounces cream cheese
- ½ teaspoon chili powder or more to taste
- ¼ teaspoon cumin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 avocado halved, seeded, peeled and diced
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnished with cilantro.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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