Ingredients
The following ingredients have 4 Servings
- 16 ounces extra wide egg noodles
- 1 1/4 cups enchilada sauce
- 1 cup canned corn kernels (drained)
- 1 cup canned black beans (drained and rinsed)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 1/4 cup Greek yogurt
- 1 4-ounce can diced green chiles
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 ounces cream cheese
- 1/2 teaspoon chili powder (or more to taste)
- 1/4 teaspoon cumin
- Kosher salt and freshly ground black pepper (to taste)
- 1 avocado (halved, seeded, peeled and diced)
- 2 tablespoons chopped fresh cilantro leaves
Instruction
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
- Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
- Serve immediately, garnished with cilantro.
