Tomato Hero > JUST FOR YOU > Enchilada Skillet Pasta.

Enchilada Skillet Pasta.


  • 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
  • 12 oz wide egg noodles one package
  • 2 ears fresh corn from the cob or 1.5 cups canned or frozen
  • 1/4 cup sour cream
  • 1 15 oz can black beans, rinsed and drained
  • 2 1/2 cups cheddar cheese, shredded I prefer sharp
  • 1 cup mozzarella cheese, shredded
  • 2 cups Enchilada sauce 1 batch of homemade sauce
  • 1 tablespoon fresh jalapeno, diced
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • fresh cilantro, diced
  • 1/2 tablespoon olive oil


  1. Cook pasta according to package until al dente.
  2. Drain and rinse.
  3. Pre-heat oven to 350 degrees.
  4. Meanwhile, heat olive oil in large skillet over medium heat and brown ground beef for approximately 5 minutes, stirring and crumbling beef.
  5. Add cumin, chili powder, salt, and pepper and mix well.
  6. Drain grease from pan if necessary / preferred.
  7. In a large bowl add black beans, corn, jalapeno, sour cream, 1/4 cup of mozzarella and 1/2 cup of cheddar cheese.
  8. Add pasta and then pour in enchilada sauce and mix well.
  9. Add mixture to skillet and mix well.
  10. Add remaining 3/4 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted.
  11. Approximately 5-10 minutes.
  12. Top with fresh cilantro and serve!





From: servedfromscratch.


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