Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two