Enchilada Pasta Bake

Enchilada Pasta Bake is a delicious way to use up leftover taco meat and great for family dinner.  Noodles tossed with a creamy, cheesy, and slightly spicy sauce mixed with taco-seasoned ground beef, corn, and black beans.

Enchilada Pasta Bake

This Enchilada Pasta Bake recipe doesn’t really have a story, except that I love making it.  And eating it.  And even reheating it as leftovers.  So I wanted to share it with you so that you could love it with me!

After Taco Night at our house, we usually have about a pound of meat left (I usually make 3 pounds, hoping for leftovers!), which works out perfectly for me because that’s exactly how much I need for this Enchilada Pasta Bake recipe! But if you don’t have any leftovers handy, that’s okay too.  You can just brown a pound of ground beef and add taco seasoning.  It’ll just take a few minutes and then you’re all set!

Enchilada Pasta Bake Recipe

5 from 1 vote

Print

Enchilada Pasta Bake

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Enchilada Pasta Bake is a delicious way to use up leftover taco meat and great for family dinner. Noodles tossed with a creamy, cheesy, and slightly spicy sauce mixed with taco-seasoned ground beef, corn, and black beans.

Course: Main, Main Course, Main Dish

Cuisine: American, Mexican

Keyword: Enchilada Pasta Bake, Pasta with Black Beans, Southwest Pasta

Servings: 8 servings

Calories: 699 kcal

Author: Michelle

Ingredients

• 1 16 ounce package wide egg noodles
• 1 pound taco meat seasoned ground beef. We use this homemade taco seasoning.
• 1 8 ounce package cream cheese
• 1/4 cup sour cream
• 1 10 ounce can red enchilada sauce
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can whole kernel corn, drained
• 1 4 ounce can diced green chiles
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder

Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet, add cream cheese, sour cream, and 1/4 cup enchilada sauce. Stir until combined and smooth.
3. Once mixture is smooth, add remaining enchilada sauce.
4. Add ground beef, cumin, chili powder and green chiles, and stir to combine.
5. Remove from heat. Stir in corn, black beans, 3/4 cups cheddar, and 3/4 cups Monterey Jack.
6. Place sauce mixture and cooked noodles in a 9"x13" baking dish. Stir to incorporate.
7. Top pasta with remaining cheese.
8. Bake uncovered at 350 for 15-20 minutes until heated through and cheese is melted and bubbly.
9. Serve warm with additional toppings such as sour cream, pico de gallo, or guacamole

Nutrition Facts

Enchilada Pasta Bake

Amount Per Serving

Calories 699 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 17g 85%

Cholesterol 150mg 50%

Sodium 880mg 37%

Potassium 661mg 19%

Total Carbohydrates 65g 22%

Dietary Fiber 7g 28%

Sugars 7g

Protein 32g 64%

Vitamin A 22.8%

Vitamin C 12%

Calcium 29.8%

Iron 23.4%

* Percent Daily Values are based on a 2000 calorie diet.

Did you like this Enchilada Pasta Bake recipe? Find more on my Pasta and Dinner Ideas boards on Pinterest!

If you liked this Enchilada Pasta Bake recipe, you might also like

Hawaiian Pizza Pasta Bake

Creamy Tomato Penne Pasta

Authentic Fettuccine Alfredo

See More Pasta Recipes

See More Mexican-Inspired Recipes