The recipe below has all of the bright, spiced flavor of enchiladas without all the work of filling and rolling tortillas. Instead, the enchilada sauce is tossed with cooked noodles and ground beef and topped with lots of gooey cheese.
Sweet corn adds even more flavor to this casserole—you can easily use fresh corn when it's in season, but frozen corn is just as nice in the winter.
enchilada noodle casserole
6
10 minutes
30 minutes
40 minutes
1 tablespoon vegetable oil
1 onion, small diced
1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
1 clove garlic,minced
5 ounces cream cheese
1/4 cup sour cream
10 ounces red enchilada sauce
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 cup corn kernels
1 pound elbow macaroni, cooked according to package directions
salt and pepper to taste
Preheat the oven to 350 degrees.
Heat the oil in a frying pan, and add the onion. Season with salt and pepper, and cook until translucent, about 5 minutes.
Add the ground beef and cook until evenly browned. Add the cumin, coriander, paprika and the garlic, and cook until fragrant, about 1 minute.
Place the cooked pasta, cooked beef, cream cheese, sour cream, enchilada sauce, corn, and half of each cheeses into a bowl and mix to combine. Season with salt and pepper.
Place the mixture in a casserole dish, and top with the remaining shredded cheeses. Bake for 20 minutes, or until bubbly. Serve.
