Some nights, I have a pretty clear vision of what I want for dinner. I plan everything ahead of time and think about the meal all day long. By the time I get home, all I have to do is throw the ingredients together. Other nights, I can't really decide what I'm in the mood for. Do I want Mexican food or pasta or a casserole? Luckily, the recipe below always satisfies, no matter how indecisive I am.
One of the best things about this recipe is all the leftovers it creates. They're so much better the next day, and I've even eaten them for breakfast (topped with a fried egg, of course). So don't be afraid to double the recipe and make a huge batch. If you do happen to have more than you can eat, this dish also freezes exceptionally well.
Enchilada pasta bake casserole
6
15 minutes
20 minutes
35 minutes
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.
