Enchilada Skillet Pasta
Description
This cheesy skillet pasta dish makes a winner dinner. It's simple, comforting and satisfying. It loaded with all the wonderful flavor of enchiladas that everyone loves.
Ingredients
1 lb. ground beef
12 oz. wide egg noodles
2 ears fresh corn off of the cob or 1 1/2 c. canned or frozen
1/4 c. sour cream
15 oz. can black beans, rinsed and drained
2 1/2 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
2 c. enchilada sauce (1 batch of homemade sauce)
1 T. fresh jalapeno, diced
1/2 t. cumin
1 t. chili powder
1/4 t. kosher salt
1/4 t. freshly ground pepper
diced fresh cilantro, if desired
1/2 T. olive oil
Directions
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Cook pasta in well salted boiling water according to package directions until al dente; drain; rinse; set aside.
Preheat oven to 350 degrees.
Meanwhile, heat olive oil in large skillet over medium heat. Brown ground beef for about 5 minutes, stirring and crumbling beef while cooking; discard excess grease. Add cumin, chili powder, salt and pepper; mix well.
In a large bowl, add black beans, corn, jalapeno, sour cream, 1/4 c. mozzarella and 1/2 c. cheddar cheeses. Add pasta; pour in enchilada sauce; mix well.
Add mixture to skillet; mix well. Place remaining 3/4 c. mozzarella and 2 c. cheddar cheese on top. Bake until cheese has fully melted, about 5-10 minutes.
Garnish with fresh cilantro, if desired.
Serve.
4 servings.