All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!
5 stars (1 rating)
Ingredients
16ouncesextra wide egg noodles
1 ¼cupsenchilada sauce
1cupcanned corn kernels, drained
1cupcanned black beans, drained and rinsed
1cupshredded cheddar cheese, divided
1cupshredded Monterey Jack cheese, divided
¼cupGreek yogurt
14-ounce can diced green chiles
1tablespoonolive oil
1poundground beef
4ouncescream cheese
½teaspoonchili powder, or more to taste
¼teaspooncumin
Kosher salt and freshly ground black pepper, to taste
1avocado, halved, seeded, peeled and diced
2tablespoonschopped fresh cilantro leaves
Instructions
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.