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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
- 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
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
Calories: 699kcal | Carbohydrates: 65g | Protein: 32g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 880mg | Potassium: 661mg | Fiber: 7g | Sugar: 7g | Vitamin A: 22.8% | Vitamin C: 12% | Calcium: 29.8% | Iron: 23.4%