Enchilada Pasta Bake

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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

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.

Print Pin Rate

Course: Main, Main Course, Main Dish

Cuisine: American, Mexican

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

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 699kcal

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

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

Nutrition

Calories: 699kcal | Carbohydrates: 65g | Protein: 32g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 880mg | Potassium: 661mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1140IU | Vitamin C: 9.9mg | Calcium: 298mg | Iron: 4.2mg

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

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