Enchilada Skillet Pasta

Enchilada Skillet Pasta

This Enchilada Skillet Pasta is loaded with flavor and cheese making it a delicious, easy and comfort food at it's finest!

 #Enchilada #Skillet #Pasta

Ingredients

• 1 lb ground beef I use 85% or 90% lean. If using lower, you may want to drain fat from pan before adding other ingredients.
• 12 oz wide egg noodles one package
• 2 ears fresh corn from the cob or 1.5 cups canned or frozen
• 1/4 cup sour cream
• 1 15 oz can black beans, rinsed and drained
• 2 1/2 cups cheddar cheese, shredded I prefer sharp
• 1 cup mozzarella cheese, shredded
• 2 cups Enchilada sauce 1 batch of homemade sauce
• 1 tablespoon fresh jalapeno, diced
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• fresh cilantro, diced
• 1/2 tablespoon olive oil

Instructions

1. Cook pasta according to package until al dente.  Drain and rinse. 
2. Pre-heat oven to 350 degrees. 
3. Meanwhile, heat olive oil in large skillet over medium heat and brown ground beef for approximately 5 minutes, stirring and crumbling beef.  Add cumin, chili powder, salt, and pepper and mix well. Drain grease from pan if necessary / preferred.  
4. In a large bowl add black beans, corn, jalapeno, sour cream, 1/4 cup of mozzarella and 1/2 cup of cheddar cheese.  Add pasta and then pour in enchilada sauce and mix well. 
5. Add mixture to skillet and mix well. Add remaining 3/4 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted. Approximately 5-10 minutes. 
6. Top with fresh cilantro and serve!

Original Recipe Article from servedfromscratch.com

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