Sorry for my week of being MIA– sometimes one ball has to drop for a minute. Sorry it had to be the blog…darn job getting in the way
Now onto food….
Let’s make it healthy– that’s my new motto. I am still going to cook and eat what I want, just substitute healthier ingredients for unhealthier ones or use less of it. It’s working so far– portion control on the other hand….yeah, well, I’m working on it!
This meal is creamy and delicious, and reminds me a little of Hamburger Helper but SOOOO much better and not overloaded with salt and preservatives. Great recipe from Buns in My Oven and adapted to be healthier and to add some more protein with black beans.
I’m drooling right now…taking an early lunch to eat this Enchilada Casserole. At my desk– I know, you wish you had my life But seriously, you might if you had a plate full of Enchilada Casserole.
- 1 lb lean ground beef
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 4 tbs cream cheese
- 1 container (5.3 oz) nonfat Greek yogurt
- 10 oz enchilada sauce (we used green)
- 1 cup part-skim shredded mozzarella cheese
- 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first-- I used my corn frozen during the summer and took the kernels off the cob)
- 1 can black beans (drained)
- 4 oz diced green chiles
- 16 ounces extra wide egg noodles
- 1/2 tsp salt
- 1 tsp pepper
- Prep time: 20-30 min (and lots of pans and bowls)
- Cook time: 15 min
- Servings: 8
- Difficulty: easy
Cook egg noodles according to package instructions.
At the same time, in a large/giant pan, 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 greek yogurt, enchilada sauce, half cheese, corn, black beans, chiles, salt, and pepper. Pour the ground beef mixture into the sour cream mixture. Stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine.
Pour into a casserole dish (9x13 or larger, sprayed with cooking spray) and top with the remaining cheese.
Bake at 350 degrees for 15 minutes or until the cheese has melted.