,
Thankfully, I hadn’t discovered this pasta
back in the 8th grade or my butt would have been a lot bigger. At least
the skating rink got to see the cute, tiny version of my butt instead
of the Mexican food-ified version. Then again, my shorts probably
wouldn’t have slid right off me had I discovered my love for Mexican
food back then.
Ingredients:
1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
5 ounces cream cheese
1/4 cup light sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles
16 ounces extra wide egg noodles (I use Creamette
Salt and pepper, to taste
cilantro, for garnish
1/2 teaspoon chili powder
1/4 teaspoon cumin
5 ounces cream cheese
1/4 cup light sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles
16 ounces extra wide egg noodles (I use Creamette
Salt and pepper, to taste
cilantro, for garnish
Directions:
Bring a large pot of water to a boil and add the egg noodles. Cook according to package directions.
Meanwhile, brown the ground beef and drain the fat.
Add the chili powder, cumin, and cream cheese to the ground beef and stir. Cook over low heat until cheese has melted.
In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine.
Pour into a casserole dish and top with the remaining cheese.
Bake at 350 degrees for 15 minutes or until the cheese has melted.
Sprinkle the top with chopped cilantro.
Meanwhile, brown the ground beef and drain the fat.
Add the chili powder, cumin, and cream cheese to the ground beef and stir. Cook over low heat until cheese has melted.
In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine.
Pour into a casserole dish and top with the remaining cheese.
Bake at 350 degrees for 15 minutes or until the cheese has melted.
Sprinkle the top with chopped cilantro.
Read more at -casserol
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