Recipe Background
Pasta is always a fan-favorite so it's always fun to twist things up! The fiesta-flavored Enchilada Pasta will definitely become a treasured spot on your not-so-run-of-the-mill pasta menu! The tender egg noodles waving down the spicy, dicey, creamy sauce are so divine you will forget which craving you were after in the first place. This forever-favored Enchilada Pasta will surely be a beloved change of pace... whatever you're craving. It will be your new prized creation!
Pasta is always a fan-favorite so it's always fun to twist things up! The fiesta-flavored Enchilada Pasta will definitely become a treasured spot on your not-so-run-of-the-mill pasta menu! The tender egg noodles waving down the spicy, dicey, creamy sauce are so divine you will forget which craving you were after in the first place. This forever-favored Enchilada Pasta will surely be a beloved change of pace... whatever you're craving. It will be your new prized creation!
Ingredients
- 1 (16-ounce) package extra-wide egg noodles
- 1 1/4 cups enchilada sauce
- 1 cup canned corn kernels drained
- 1 cup canned black beans drained and rinsed
- 1 cup cheddar cheese shredded, divided
- 1 cup Monterey Jack cheese shredded, divided
- 1/4 cup Greek yogurt
- 1 (4-ounce) can green chiles diced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (4-ounce) package cream cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- kosher salt to taste
- black pepper to taste
- 1 avocado halved, seeded, peeled, and diced
- 2 tablespoons fresh cilantro leaves chopped
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large pot of salted, boiling water, cook the egg noodles to al dente according to the package directions.
- Drain the noodles and return them to the pot. Keep them warm.
- In a large bowl, combine the enchilada sauce, the corn, the black beans, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack, the Greek yogurt, and the green chiles.
- In a large saucepan over medium-high heat, add the olive oil.
- Add the beef to the oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
- Return the beef to the stovetop over medium-high heat and stir in the cream cheese, the chili powder, and the cumin and cook until the cream cheese has melted, about 3-5 minutes.
- Stir the cooked noodles, the veggie mixture, the salt, and the pepper into the beef mixture and cook until it is heated through.
- Transfer the egg noodle mixture to the prepared baking dish.
- Top the egg noodle mixture with the avocado, the remaining cheddar cheese, and the remaining Monterey Jack.
- Bake the egg noodle mixture until the cheese has melted and the top is bubbly, about 5-10 minutes.
- Serve the pasta garnished with the cilantro.
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