Enchilada Casserole

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.

Ingredients

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

Directions

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.

Tagged: beef, casserole, healthy, mexican, pasta

Kristie Jan 25 at 4:17 pm Reply

Do you think I could leave the beef out to make it vegetarian?

Elizabeth Jan 25 at 4:23 pm Reply

Absolutely!

Monet Jan 25 at 6:11 pm Reply

Oh my goodness, I need to make this right now! You know how to make a pregnant girl hungry. What a fun idea…we’ve been loving Mexican food, and I’m especially fond of casseroles during these colder months. Thank you for sharing!
Monet recently posted..Simple French Apple Tart

The Kitchen Edition Jan 25 at 7:01 pm Reply

I never understood the point of casseroles until I had kids – great to be able to get something ready to go in the oven while the kids are at school. Will definitely add this to our dinner routine. Kudos on going healthy – but I think you meant that you are replacing your unhealthy ingredients with healthy – Freudian Slip? Cheers!
The Kitchen Edition recently posted..You got Chili in my Cornbread…