1 pound egg noodles
1 pound ground beef
2 tbsp olive oil
1 (1-1/4-ounce) envelope taco seasoning
1 cup enchilada sauce
1/2 cup sour cream
1 cup cream cheese, softened
2 cups frozen corn, thawed
1 (4-ounce) can diced green chilies, drained
2 cups shredded Mexican cheese blend
Chopped cilantro
Cook the pasta according to package directions. Drain and set aside to cool slightly.
Preheat the oven to 400 degrees F. Spray a 9-by-13 casserole with nonstick cooking spray.
In a large skillet, cook the beef over medium-high heat. Add olive oil and cook until the beef is browned on all sides, about 8 minutes.
Remove the beef from the heat and drain any excess grease. Add the taco seasoning and enchilada sauce and stir to combine.
In a medium bowl, combine the sour cream, cream cheese, corn, green chilies and 1 cup of the shredded cheese.
Combine the sour cream mixture with the pasta and the seasoned beef and toss to coat.
Add the mixture to the casserole dish and top with the remaining cup of cheese.
Bake until the cheese is melted and the mixture is bubbly, about 10 minutes.
Allow the casserole to sit for 5 minutes before slicing. Top each slice with chopped cilantro.