Ingredients

The following ingredients have 7 Servings
  • 1 16 ounce package wide egg noodles
  • 1 pound taco meat (seasoned ground beef. We use this homemade taco seasoning.)
  • 1 8 ounce package cream cheese
  • 1/4 cup sour cream
  • 1 10 ounce can red enchilada sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can whole kernel corn, drained
  • 1 4 ounce can diced green chiles
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder

Instruction

  • Cook noodles according to package instructions. Drain and set aside.
  • In a large skillet, add cream cheese, sour cream, and 1/4 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, 3/4 cups cheddar, and 3/4 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