This meal combines pasta and enchilada yumminess instead of wrapping the enchilada filling in a tortilla.
Tim and I liked it, but I would definitely use more cumin next time. Maybe a good teaspoon? We love the flavor cumin adds, and that is our personal preference. Please feel free to adjust according to your preference.
After reading the comments on the blog post, I decided to go with what they were saying and only used a 12 ounce bag of egg noodles. It made PLENTY.
I used the whole 8 ounce block of cream cheese because otherwise the 3 ounces remaining probably would have gone to waste. I thought it was just fine that way.
I also used a drained can of corn because I did not have a bag of frozen corn at home that day.
This recipe comes from budgetsavvydiva.com/2014-12-one-pan-enchilada-pasta-recipe/
As one person said in the comments, this is certainly not a one pot recipe, so I omitted that from the name of the recipe.
1 pound ground beef
1/2 teaspoon chili powser
1/4 teaspoon cumin
5 ounces cream cheese
1/4 cup light sour cream
10 ounce can enchilada sauce
1 cup shredded Monterrey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen corn, thawed
4 oz diced green chiles
16 ounce extra wide egg noodles
salt and pepper to taste
Preheat oven to 350 degrees.
Cook egg noodles according to directions while browning the beef in another pan. Season beef with salt and pepper
Once fat is drained from the beef, add cumin and chili powder and cream cheese. Mix until well melted.
In a bowl, mix enchilada sauce, corn, sour cream, Monterrey Jack cheese and chiles. Add in cooked pasta and beef. Mix well. Place into a 9 x 13 casserole dish. (I sprayed my pan with Pam.) Top with Cheddar cheese. Bake uncovered for 30 minutes at 350 degrees.