Sunday, November 25, 2012

Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.

1.5 lb ground beef
Salt & Pepper
1 (19 oz.) can red enchilada sauce
1 (15 oz.) can nacho cheese sauce
1 (4 oz.) can diced chilies
8 oz. egg noodles
1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. 

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