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
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
116 ounce package wide egg noodles
1poundtaco meatseasoned ground beef. We use this homemade taco seasoning.
18 ounce package cream cheese
110 ounce can red enchilada sauce
115 ounce can black beans, drained and rinsed
115 ounce can whole kernel corn, drained
14 ounce can diced green chiles
1cupshredded cheddar cheese
1cupshredded Monterey Jack cheese
Cook noodles according to package instructions. Drain and set aside.
In a large skillet, add cream cheese, sour cream, and ¼ 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, ¾ cups cheddar, and ¾ 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