Yep, this lovely casserole totally made an appearance in my kitchen this week, and boy oh boy was I happy about it. It was kind of dreary out on Tuesday morning, and so I knew I needed some comfort food, so I went on the hunt. I ended up finding an Enchilada Pasta Casserole on Pinterest, which was the perfect weeknight meal for this busy gal.
One thing you can count on with a casserole is that lots of leftovers will be around, so I figured the trip to the store for a few items was worth it. And want to hear the best part? No chopping of anything…love that! Now don’t get me wrong, there is something sort of therapeutic about chopping lots of veggies, but it certainly is a time saver to skip that part.
When the egg noodles were cooking, I was able to throw the sauce together. You just brown some ground beef (I opted for a leaner meat), and drain the grease after the beef is browned. Add some cayenne, chili powder, and cumin and stir it up. Then add some cream cheese. While the cheese and beef become one, the rest of the ingredients are mixed up and then stirred into the meat.
The sauce simmers for a bit then the cooked pasta is added and everything gets combined. All in all, this was a really quick process. The pasta mixture is poured into a large casserole dish and topped with some cheese. I baked it for about 15 minutes, and in about 45 minutes I was gobbling up this dish.
This enchilada pasta casserole was slightly spicy with the cayenne and green chiles, but super hearty and flavorful. I am so happy to have lots of leftovers and I bet I’ll find some family members who are okay with helping me eat them up.
If you’re looking for a Tex-Mex style casserole then it’s your lucky day! Click here for the recipe and step by step instructions.