Friday, October 5, 2012

Foodie Friday! - Enchilada Pasta Casserole


Enchilada Pasta Casserole!

This recipe was super easy (which I'm all about) and tasty! Plus, it made enough for leftovers. Score! I found this recipe on Pinterest, but changed a few things, to make it more to our liking.
 

Ingredients:

1 pound Ground Beef (or Turkey)
5 ounces Cream Cheese (cut into cubes)
1/4 cup Light Sour Cream
1 can (10oz) Red Enchilada Sauce
1 can (4oz) Diced Green Chiles
2 cups Mexican Style Shredded Cheese
1 tsp Chili Powder
1 Tbs Southwest Seasoning (I used Pampered Chef)
1/4 tsp Cumin
12 ounces Egg Noodles
Salt & Pepper to taste
*next time I will be adding some fresh cilantro
 

Directions:

Preheat oven to 350*
 
In a large pot, bring water to a boil and cook egg noodles according to package instructions.
 
In the meantime, in a very large skillet, brown your meat, then drain the fat. Then add the diced green chilies, chili powder, cumin, and southwest seasoning. Stir to combine.
 
Add in the cream cheese, stir until melted and combined.
 
In a large bowl, combine sour cream, enchilada sauce, and half of the shredded cheese. Stir until combined.
 
Pour mixture over the beef and let simmer for 2-3 minutes.
 
Drain pasta, then add to the beef mixture. Make sure you stir it until it is well combined, and every noodle is coated with the sauce.
 
Spray large casserole dish with non-stick spray. Pour in pasta mixture and top with remaining cheese.
 
Bake for 15 minutes, or until cheese is completely melted.
 
Serve hot. Keep in an airtight container in the refrigerator for up to 1 week. This can also be frozen. Thaw before heating reheating.

Voila! It was delicious! Enjoy!
 
P.S. Please don't judge the pictures....they were taken very quickly with my phone. :)

1 comment:



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