Cheesy Enchilada Pasta Casserole

Cheesy Enchilada Pasta Casserole


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Skip the tortillas and indulge in a enchilada pasta bake! Load this beefy dish with a blend of spices and as much cheesy goodness as you want.

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Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 1 lb. lean ground beef
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ¼ tsp. cayenne pepper
  • 5 oz. cream cheese, softened
  • ¼ C. sour cream
  • 1 (10 oz.) can enchilada sauce
  • 1 C. Monterrey Jack cheese, shredded
  • 1 C. mozzarella cheese, shredded
  • 1 (4 oz.) can diced green chiles
  • 12 oz. spaghetti or other pasta, cooked and drained
  • 2 tsp. oregano

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Preheat oven to 350 degrees. In a large skillet, brown ground beef until completely cooked through and season with chili powder, cumin, and cayenne. Stir in cream cheese until melted and incorporated. In a bowl, combine sour cream, enchilada sauce, Monterrey Jack cheese, and chiles. Pour mixture into the skillet with the beef and simmer for 5 minutes. Add pasta and evenly coat. Transfer to a greased casserole dish, top with mozzarella and oregano, and bake for 15 to 20 minutes until golden and bubbly.

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