- 1 lb ground beef
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 5 oz cream cheese
- 1/4 cup light sour cream
- 10 oz enchilada sauce
- 1 cup shredded cheddar cheese (divided)
- 1 cup monterey jack cheese (divided)
- 1 cup frozen corn kernals (thawed)
- 4 oz green chiles
- 16 oz noodles
- salt & pepper to taste
- cilantro for garnsh
Cook pasta according to package instructions. Meanwhile, brown the groundbeef and drain the fat. Add the chili powder, cumin and cream cheese to ground beef. Cook over low heat until melted. In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn and chiles. Pour the ground beefmixture into the sour cream mixture and add salt & pepper to taste. Stir to combine. Add te cooked noodles and stirto combine. Pour into a casserole dish and top with the remaining cheese. Bake at 350 degrees until the cheese has melted. Sprinkle the top with cilantro.
*Recipe courtesy of Buns In My Oven
