Step 1

Heat olive oil over medium heat in a large non-stick skillet (or a well seasoned Cast Iron Skillet .)

Step 2

Add onion and cook about 2 minutes, or until softened.

Step 3

Add beef, taco seasoning, and garlic. Cook until the beef is no longer pink (about 5-7 minutes), breaking it up as it cooks.

Step 4

Stir in the egg noodles, enchilada sauce, and water. Bring to a simmer.

Step 5

Stir again and pat down the noodles, then cover and reduce heat to medium-low. Cook 8 minutes, mixing (and scraping the bottom of the pan) about halfway to prevent pasta from sticking as much.

Step 6

Mix in the corn and beans. Cover, and cook an additional 4 minutes.

Step 7

Remove from heat, mix in 1 cup of shredded cheese. Top with the other 1 cup of cheese (and olives/cilantro if using), cover and let sit for 5 minutes, or until cheese is melted.

Step 8

Ready to serve!