Enchilada Casserole
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Did I ever tell you guys about the time I went roller skating and some boy pulled my pants off right in the middle of the rink?
True story. That happened. And somehow I lived to tell about it.
You see, I was trying to look all cool and grown up and, well, to be honest, a little skanky. Back then, in eighth grade, skanky was the look. Only my mama and daddy didn’t agree.
I hit up my friends house before the skating rink and put on a pair of her slightly too large, but way too short shorts and a belly shirt. It was not a good look, you guys. Unless you were in 8th grade and then it was sort of awesome.
Well, it would have been awesome if the idiot skating behind me hadn’t started to fall and used my shorts to save himself. It’s not like my shorts were going to save him. All that resulted in his grab was my shorts sliding right down my legs and both of us flipping over, butts in the air. It was pretty awful.
Thankfully, I hadn’t discovered this pasta back in the 8th grade or my butt would have been a lot bigger. At least the skating rink got to see the cute, tiny version of my butt instead of the Mexican food-ified version. Then again, my shorts probably wouldn’t have slid right off me had I discovered my love for Mexican food back then.
I don’t know why I shared that story. The shame was just filling me up and I needed to get it out, I guess.
Anyway, I made pasta. I took my cream cheese enchiladas (that are actually Deborah’s, but I call them mine because I eat them so often) and used beef instead of chicken and egg noodles instead of tortillas. It was sorta fabulous.
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Ingredients:
1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
5 ounces cream cheese
1/4 cup light sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles
16 ounces extra wide egg noodles (I use Creamette
Salt and pepper, to taste
cilantro, for garnish
Directions:
Bring a large pot of water to a boil and add the egg noodles. Cook according to package directions.
Meanwhile, brown the ground beef and drain the fat.
Add the chili powder, cumin, and cream cheese to the ground beef and stir. Cook over low heat until cheese has melted.
In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine.
Pour into a casserole dish and top with the remaining cheese.
Bake at 350 degrees for 15 minutes or until the cheese has melted.
Sprinkle the top with chopped cilantro.
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Karly — August 14th, 2012 @ 8:04 am
@Rachel,
I’m glad my humiliation entertains you. Haha! Luckily, I think that is the only good butt story I have. At least, the only one I’m willing to share on the internet…
I hope you were at least wearing cute panties? Because if not, that adds a whole new dimension to this tale.
LOVE the looks of this pasta. PINNED!!
Karly — August 14th, 2012 @ 8:04 am
@Cookbook Queen,
I honestly can’t remember. I must have blocked that from my mind. Too much horror.
Thanks for the pin!
Love this pasta, PINNED. And the story, too funny. Sorry
This looks soo good! Definitely going to be trying this!
Traumatized since 8th grade – hopefully this will help you heal!
Love this and definitely need to try it. And you can claim the enchiladas – they weren’t even mine to begin with!!
Ohmaigawd, how did you ever live to tell this story?? I would have been blushing my way to the bathroom and refusing to emerge. Which means I’d now be that weird lady that lives in the retro skating rink by my house that smells like mothballs and sweat. Gross.
But thankfully, life gave you hope–to write this blog and make this casserole for which I’m grateful. And I’m sure your booty is, too. After all, it wasn’t publicly mooned for nothing!
Karly — August 14th, 2012 @ 9:36 am
@Hayley @ The Domestic Rebel,
It was pretty traumatic, but like I said, my butt was skinny back then. It wasn’t the end of the world. If it happened now? I’d die.
This pasta looks delicious!! “in eighth grade, skanky was the look.” Ha…I love it! And too true! That’s exactly how it was at my school!
Junior high was so FUN wasn’t it. Yeah. Uh-huh.
But this casserole looks perfect for my hubs – love the opening pic. The colors, the texture, the graphics – perfect!
This made me burst out laughing! You poor thing. I can empathize though. I had an “overall mishap” in 7th grade. Thankfully it wasn’t at the roller rink though.
Middle school is naturally full of humiliation in general — but sometimes we have moments that top all of that general humiliation. Oh, puberty. It’s a freaking peach, isn’t it?
This recipe looks scrumptious! I’ll definitely give it a try. I love Mexican food in all shapes and forms.
Thanks for sharing, Karly!
Karly — August 14th, 2012 @ 7:37 pm
@Stephanie,
Ooh, that overall story sounds like a good one. You should share. Misery loves company, after all.
I would have probably pointed and laughed at you. Because I am a horrible friend.
Then I would have gone home and stuffed my face with carbs because of all the guilt I have over being such a horrible friend.
My butt has never been tiny and cute. I’m thinking because of all the pointing and laughing.
Dang. I need to be better.
Awesome casserole.
hahahaha, thnaks for the story… It totally made my night.
Your story made my day! And this looks amazing!
This looks ridiculously good! So much so that I made them for dinner tonight
cured my Mexican food craving instantly!
Karly — August 14th, 2012 @ 7:38 pm
@Julie @ Table for Two,
Dang, you’re fast! Glad you liked it!
I would have probably convinced myself to die right then and there! But I’m glad you didn’t. Otherwise we wouldn’t have all of your deliciousness!
It’s a fantastic butt story, Karly! You’re so brazen and gutsy to talk about your butt-sy.
No idea why I made up that ridiculous rhyme. Maybe because it reminded me of the 8th grade. I was such a dork!
You + me x 2 pans of Mexican butt casserole = PURE LOVE <3
Karly — August 14th, 2012 @ 7:37 pm
@Becca H.,
Hey, that’s EXACTLY what I used to write on all of my notebook covers!
Okay, no. That’s a lie.
Your story brought back memories of countless skating parties – not all of them good ones. Some of the worst involve the dreaded word “couple skate”. I think I’ll forget about that and just think about this pasta – that makes me happier
While I’d probably devour anything made with cream cheese, this looks especially delicious! Can’t wait to try it.
Oh my goodness Karly – these pictures are beautiful! Honestly, this dish photographs so beautifully OR it’s just all your talent. I’m jealous! I’m trying to learn.
I LOVE LOVE LOVE this dish because 1) enchiladas are umm… amaze. 2) it’s mexican 3) it’s a casserole (hello… eaaaaaaaasy) and 4) all that CHEESE! 5) and CREAM CHEESE!
Ok I’m done.
Karly — August 15th, 2012 @ 9:48 am
@sally @ sallys baking addiction,
Aw, thank you! What a sweet comment! If you ever have photog related questions, feel free to ask. I love chatting about photography.
Karly — August 15th, 2012 @ 9:48 am
@sally @ sallys baking addiction,
Hit reply too soon…
Not that you NEED help in the photog department. You’re photos are always great!
Also, yes, cheese. Lots of it. Always and forever.
I’m thinking about playing the dice and four corner game at the roller skating rink now…and great recipe!
YUM! Looks soo good
Great post and recipe! Must try this soon.
http://cookinglacookingschool.blogspot.com
Love the story and love the casserole – what a delicious twist on pasta! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…
I made this dish for my family of 8 a couple of nights ago. Everybody raved about it and said I had to add it to our weekly menu. Thanks for a great recipe.
Found this recipe today and made it today! It is delicious however I recommend adding a jar of salsa to it!
I made this today and it was delicious! I used a diced tomato/green chile mix instead of just the green chiles and it was really good. I also used ground turkey and double what the recipe called for. I substituted quinoa pasta for regular pasta just to make a little bit more healthy. My only complaint is that with cream cheese, sour cream and shredded cheese it’s probably the least healthy meal I’ve eaten all week. It’s yummy though! Thanks for sharing!