What’s for dinner? Enchilada Pasta

I love Mexican food!

I prefer authentic Mexican food, but flying to Mexico for dinner is a bit silly. Plus, my private jet is being repainted, so I’d have to fly economy and I’m saving that for our upcoming Hawaiian holiday next month.


I like to make tacos (there are several varieties) at least one a week, but tire of the good ole crunchy shelled variety, so for Taco Thursday this week, I decided to try something new out…

Enchilada Pasta
Courtesy of Damn Delicious


16 ounces extra wide egg noodles
1-1/4 cups enchilada sauce* (I used 2 cups to make it more saucy)
1 cup canned corn kernels, drained (I used thawed, frozen corn kernels)
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/4 cup Greek yogurt
1 (4-ounce) can diced green chiles
1 tablespoon olive oil
1 pound ground beef
4 ounces cream cheese
1/2 teaspoon chili powder, or more to taste
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves



Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
Serve immediately, garnished with cilantro.

Enchilada Pasta

* I made my enchilada sauce from scratch rather than buying a jar from the store. Here’s the recipe:

Homemade Enchilada Sauce
Courtesy from Damn Delicious


1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.

Enchilada Sauce

ERMAGHERD! This was delicious and the kiddos asked for more! Too bad hubby missed it, but it made so much, that I packed it up and put it in the freezer to enjoy later 😃