Enchilada Pasta Casserole
INGREDIENTS
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1 pound ground beef
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1/2 tsp. chili powder
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1/4 tsp. cumin
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1/4 tsp. cayenne pepper
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5 ounces cream cheese
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1/4 cup light sour cream
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1 can (10 oz.) enchilada sauce (I used the red sauce)
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1 cup shredded sharp cheddar cheese, divided
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1 cup shredded monterey jack cheese, divided
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1 cup frozen corn kernels, thawed
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1 can (4 oz.) diced green chiles
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12 ounces egg noodles
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Salt & pepper, to taste
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