I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the panggangan and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved
1 lb ground beef (ground turkey can be substituted)
1/2t chili powder
1/4t cayenne pepper
5oz cream cheese
1/4 cup sour cream (Greek yogurt can be substituted)
1 (10oz) can red enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup corn kernels
1 (4oz) can diced green chilies
12oz egg noodles
Preheat panggangan to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted.
In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes.
Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9×13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!
*From Table for Two