This Beef Enchilada Casserole Recipe, made with egg noodles instead of tortillas, is a flavorful and filling casserole for weeknight dinners! It's cheesy pasta coated in enchilada sauce!
Bring a large pot of water to a boil and add the egg noodles. Cook according to package directions. Drain.
While the noodles are cooking, brown the ground beef and onion together and drain the fat.
Add the chili powder, cumin, salt, 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, hot sauce half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine. Taste and season with additional salt or hot sauce, as needed.
Pour into a 9x13 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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Notes
Canned corn will also work well in this recipe. Just be sure to drain it well first.You can easily add a can of drained pinto beans to this recipe, if desired. Serve this with a dollop of sour cream, sliced avocado, and a drizzle of your favorite Mexican hot sauce.