Enchilada Pasta Cassarole

1 lb. ground beef
1/2 tsp. chili powder
1/4 tsp. cumin (optional)
1/4 tsp. cayenne pepper
5 oz. cream cheese
1/4 cup sour cream
1 can (10 oz.) enchilada sauce (I used tomato soup mixed with water, tex mex and chili powder)
2 cup shredded cheese
1 cup frozen corn, thawed
12 oz. egg noodles
Salt & pepper, to taste

  • Preheat oven to 350 degrees.
  • In a large pot, bring water to boil and cook egg noodles according to package instructions.
  • In the meantime, in a large skillet, brown your ground beef then drain the grease. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
  • Add in the cream cheese until melted and combined.
  • In a large bowl, combine sour cream, enchilada sauce, half the cheese,  and corn. Stir to combine.
  • Pour mixture over the beef and let simmer for 2-3 minutes.
  • In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. mix well.
  • In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
  • Bake for 15 minutes or until cheese has completely melted.

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