Enchilada Pasta

This recipe is similar to Beef Stroganoff but with a Mexican twist.














Enchilada Pasta Recipe

INGREDIENTS

16 oz. extra wide egg noodles
1 1/4 cups enchilada sauce
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey Jack cheese, divided
1/4 cup Greek yogurt
1 (4 oz.) can diced green chiles
1 T. olive oil
1 pound ground beef
4 oz. cream cheese
1/2 t. chili powder
1/4 t. cumin
salt and pepper, to taste
guacamole
cilantro

DIRECTIONS

Preheat oven to 350 degrees. Lightly oil 9x13 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 cheddar cheese, 1/2 Monterrey 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, drain excess fat.
Stir in cream cheese, chili powder, and cumin until cream cheese has melted. Stir pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with guacamole and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
Serve immediately, garnished with cilantro.
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