Enchilada Pasta

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Avocado
  • 1 cup Black beans, canned
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned kernels
  • 1 (4-ounce can Green chiles

• Pasta & Grains

  • 16 oz Wide egg noodles

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1 cup Cheddar cheese
  • 4 oz Cream cheese
  • 1/4 cup Greek yogurt
  • 1 cup Monterey jack cheese

• Prepared

  • 1 1/4 cups Enchilada sauce

Found on damndelicious.net

Description

Ingredients

• 16 ounces extra wide egg noodles
• 1 1/4 cups enchilada sauce
• 1 cup canned corn kernels, drained
• 1 cup canned 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-ounce) can diced green chiles
• 1 tablespoon olive oil
• 1 pound ground beef
• 4 ounces cream cheese
• 1/2 teaspoon chili powder, or more to taste
• 1/4 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves

Directions

• 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.