Tuesday, December 4, 2012

Recipe: Enchilada Pasta Bake

Boy do I have another good recipe for you today!

Last week I made an Enchilada Pasta Bake (casserole). I found the recipe from.....you guessed it, Pinterest, here. It was easy, delicious, and made a lot of food!

Is your mouth watering yet??

I was bad and didn't take any pictures until part way through the process so no picture of the ingredients, but I still have a list for you.
What You Need:
  • 12 ounces egg noodles
  • 1 lb. ground beef or turkey (we used 99% fat free ground turkey)
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 5 ounces cream cheese (we used light)
  • 1/4 cup light sour cream
  • 10 oz enchilada sauce (we used Medium for a little extra heat)
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 1 cup sharp cheddar cheese
  • 1 cup monterey jack cheese  (or get a 2 cup bag with it already mixed together like I did!)
  • salt and pepper, if you want (we didn't)
What You Do:

1. Preheat the over to 350 degrees.

2. Boil some water and cook the pasta according to package directions. (I recommend waiting til the water starts to boil before doing the next steps, to keep everything in time).

3. Brown up the ground beef (or ground turkey) in a really large skillet. Once it's done, drain out the fat and add in the seasonings (cumin, cayenne, chili powder). Stir it around to mix it in.

4. Add in the 5 oz cream cheese and mix until creamy.

5. Meanwhile, mix together in a large bowl: enchilada sauce, corn, chiles, 1 cup of cheese (1/2 cup of each kind), and sour cream.  
(this is when I remembered to start taking pictures)

6. Once mixed, add this to the beef (or turkey) mixture. Let it simmer for 2-3 minutes.
(And make sure your boyfriend isn't stirring when you're taking the picture)

7. Drain pasta and add it to the beef mixture. Mix it around to make sure the noodles are coated. (You may have to do this partially in the skillet and partially in the casserole dish).
(Now do you see why?? It's a lot of stuff for one skillet)

8. Add the mixture to a baking/casserole dish (mine was 9x13). Mix more evenly if needed. Top with the remaining cheese.

9. Bake in the over for 15 minutes, or until the cheese is nice and melted.

10.  Serve it up and revel at how yummy it is!


This recipe easily made 6 large servings, so there will be plenty to go around and even some leftovers depending on how many you're feeding. 

This one is definitely going to be added into our menu options from now on :)

5 comments:

  1. That looks pretty delish. C and I would just have to take out the pasta ;)!

    Glad you have found so many good recipes :)

    ReplyDelete
  2. you're on an enchilada kick huh?

    Trish - My Teaser

    ReplyDelete
  3. Yum! I remember seeing this on instagram. Looks awesome.

    ReplyDelete
  4. Holy yumminess! I must make this...hubby agrees.

    ReplyDelete

I LOVE hearing your thoughts and comments--so, make my day and leave me some lovin'!

 
Blogging tips