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.
- 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
- 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.