One-Pan Enchilada Pasta Recipe


1 pound ground beef
½ teaspoon chili powder
¼ teaspoon cumin
5 ounces cream cheese
¼ cup light sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1 cup frozen corn kernels, thawed
4 oz. diced green chiles
16 ounces extra wide egg noodles
Salt and pepper, to taste


Leave a Comment