Enchilada Pasta Casserole

Step 1

Preheat oven to 350 °F (177 °C)

Step 2

In a large pot, bring water to boil and cook egg noodles according to package instructions.

Step 3

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, garlic powder, and cayenne pepper. Stir to combine.

Step 4

Add in the cream cheese until melted and combined.

Step 5

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Step 6

Pour mixture over the beef and let simmer for 2-3 minutes.

Step 7

In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.

Step 8

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Step 9

Bake for 15 minutes or until cheese has completely melted.

Step 10

Serve hot. Keep in airtight container for up to 1 week.