This quick and easy pasta recipe combines all the flavors of cheesy enchiladas!
Our house is full of pasta dishes. It’s easy to prepare and makes a great leftover lunch for the next day. There is only so much spaghetti you can eat with marinara. In an attempt to do something different and fun, I made an enchilada pasta. Boy, was it a hit!
It’s easy to make this pasta, which is great for busy weeknights. This pasta is baked with ground beef crumbles, corn, black beans, avocado, and red enchilada. This can be served to your family in less than 30 minutes.
- 16 ounces extra wide egg noodles
- 1 1/4 cups enchilada sauce
- 1 cup canned corn kernels, drained
- 1 cup black beans canned, rinsed and drained
- 1 cup shredded cheddar cheese, divided
- 1 cup Monterey Jack shredded cheese, divided
- 1/4 cup Greek yogurt
- Green chiles diced in a 4-ounce can
- Olive oil one tablespoon
- 1 pound of ground beef
- 4 ounces cream cheese
- Add more chili powder to your taste.
- 1/4 teaspoon cumin
- To taste, add Kosher Salt and freshly ground Black Pepper
- Avocado, half, peeled, seeded and diced
- Fresh cilantro leaves chopped into two tablespoons
- Preheat oven to 350 degrees F. Lightly lubricate a 9×13 baking pan or spray with nonstick spray.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Combine enchilada, corn, beans and, 1/2 cup Monterey Jack, Greek yogurt, 1/2 cup of cheddar cheese in a large bowl. Set aside.
- Heat olive oil over medium heat. Add the ground beef to a saucepan and heat until it is browned (about 3-5 minutes). Crumble the meat while cooking. Drain excess fat.
- Mix in the cream cheese, cumin, and chili powder until it melts. Mix pasta with enchilada sauce until well combined. Season to taste with salt and pepper.
- Add the pasta to the baking dish. Top with avocados and cheese. Bake in the oven until the cheeses are melted. This should take 5-10 minutes.
- Garnish with cilantro and serve immediately.