Enchilada Casserole

So whenever something has enchilada sauce in it, I immediately want it.  I love the sauce.  We are in casserole mode because some work/exercise balancing, so this fit the bill for dinner.   D made it.

We didn't have a side, but probably should have.  The portions were not generous, although not small.  Still, I would have again.

Enchilada Casserole

Servings 6.0
Adapted from Table for Two

Ingredients
1.0 lb(s), Ground Beef (90/10)
0.5 tsp(s), Spices - Chili powder
0.25 tsp(s), Ground Cumin
4.0 oz(s), Cream Cheese Light (30g)
0.25 cup(s), Light Sour Cream
10.0 oz(s), Enchilada Sauce
1.0 cup(s), Corn - Sweet, yellow, canned, whole kernel, drained solids
1.0 container (8 tbls (30 g) ea.), Chopped Green Chiles - 4 oz Can
1.0 tsp(s), Spices - Pepper, black
1.0 oz(s), Cilantro
2.0 cup(s), 4 Cheese Mexican Blend-Correct
12.0 oz(s), Medium Egg Noodles (D actually used 10 oz of egg noodles and 2 oz of Macaroni but it doesn't make a calorie difference)

Preparation
Preheat oven to 350 degrees.

In a large pot, bring water to boil and cook egg noodles according to package instructions.

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.

Add in the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake for 15 minutes or until cheese has completely melted.

Nutrition Facts from My Fitness Pal
Calories: 596; Total Fat: 23 g; Saturated Fat: 13 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 85 g; Sodium: 945 mg; Potassium: 504 mg; Total Carbohydrate: 58 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 34 g