Enchilada Pasta Casserole

I liked this.  It is a casserole, so my expectations were not super high...and at the end of the day, it is still a casserole.  But, we enjoyed it and I will make it again.

I made it into 2 8x8s so I could freeze one (on the second one, line with foil, pour it in, freeze it and then you can have your dish back)

I forgot the cumin by accident when I made this.

This is off of a newish blog I have been checking out http://www.tablefortwoblog.com/2012/08/29/enchilada-pasta-casserole/

INGREDIENTS:

1 pound ground beef

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

5 ounces cream cheese

1/4 cup light sour cream

1 can (10 oz.) enchilada sauce (I used the red sauce)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can (4 oz.) diced green chiles

12 ounces egg noodles

Salt & pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.