Enchilada Pasta
"All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!..."
INGREDIENTS
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16 ounces extra wide egg noodles
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1 1/4 cups enchilada sauce
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1 cup canned corn kernels, drained
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1 cup canned black beans, drained and rinsed
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1 cup shredded cheddar cheese, divided
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1 cup shredded Monterey Jack cheese, divided
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1/4 cup Greek yogurt
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1 (4-ounce) can diced green chiles
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1 tablespoon olive oil
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1 pound ground beef
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4 ounces cream cheese
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1/2 teaspoon chili powder, or more to taste
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1/4 teaspoon cumin
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Kosher salt and freshly ground black pepper, to taste
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1 avocado, halved, seeded, peeled and diced
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2 tablespoons chopped fresh cilantro leaves
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