Enchilada Pasta Bake

So the other day, you know when I made the Sun-dried Tomato Alfredo Bake, I made wayyyy too much pasta. Basically double what I needed to make that dish. So I froze the leftover, and then used it to make this dish! My mistake actually helped me out by not having to boil pasta twice!

This is another one of those awesome dishes that would be great for any potluck. It is a little different from the ordinary pasta bake, and definitely has a kick. This is a dish kids would love and gobble up!

Since many of my dishes are not the healthiest (sorry!), I have decided I might start revamping some of them to cut calories and fat! I will test them out and post them on the blog soon!

Enchilada Pasta Bake:

• 1 lb ground beef


• 1 packet taco seasoning (or make your own!)


• 2/3 cup water


• 1 can enchilada sauce


• 1 cup cheddar cheese


• 4 oz. cream cheese (1/2 a regular block)


• 1/4 cup sour cream


• 8 oz. penne pasta (1/2 a regular box)

Directions:

1. Preheat oven to 350.


2. Brown beef in a skillet over medium heat. Drain off grease.


3. Add seasoning and water to beef. Bring to boil. Reduce to simmer and let beef simmer for about 5 minutes.


4. Add cream cheese and 1/2 cup cheddar to beef. Make sure to incorporate cream cheese all the way. The heat from the pan/beef should force it to melt quickly.


5. Remove from heat and add sour cream to beef.


6. Combine pasta and beef. Place it in a 9x9 greased pan. Cover with remaining cheddar cheese.


7. Bake for 30 minutes.

Positive quote of the day:

"Jealousy comes from counting others' blessings instead of your own."

-Unknown