Enchilada Pasta Bake

• Vegetarian

• Produce

  • 1 (15 ounce can Black beans
  • 1 (15 ounce can Corn, whole kernel
  • 1 (4 ounce can Green chiles

• Pasta & Grains

  • 1 (16 ounce package Wide egg noodles

• Baking & Spices

  • 1/2 tsp Chili powder

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Cheddar cheese
  • 1 (8 ounce package Cream cheese
  • 1 cup Monterey jack cheese
  • 1/4 cup Sour cream

• Prepared

  • 1 (10 ounce can Enchilada sauce, red

Found on thegraciouswife.com

Description

Ingredients

• 1 (16 ounce) package wide egg noodles
• 1 pound taco meat (seasoned ground beef. We use this homemade taco seasoning.)
• 1 (8 ounce) package cream cheese
• ¼ cup sour cream
• 1 (10 ounce) can red enchilada sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (4 ounce) can diced green chiles
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ teaspoon cumin
• ½ teaspoon chili powder

Directions

• Cook noodles according to package instructions. Drain and set aside.\
• In a large skillet, add cream cheese, sour cream, and ¼ cup enchilada sauce. Stir until combined and smooth.
• Once mixture is smooth, add remaining enchilada sauce.
• Add ground beef, cumin, chili powder and green chiles, and stir to combine.
• Remove from heat. Stir in corn, black beans, ¾ cups cheddar, and ¾ cups Monterey Jack.
• Place sauce mixture and cooked noodles in a 9x13 baking dish. Stir to incorporate.
• Top pasta with remaining cheese.
• Bake uncovered at 350 for 15-20 minutes until heated through and cheese is melted and bubbly.
• Serve warm with additional toppings such as sour cream, pico de gallo, or guacamole