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Enchilada Pasta
4.5 from 6 votes

Enchilada Pasta

All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  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.
  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.
  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.
  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.
  7. Serve immediately, garnished with cilantro.