Enchilada Pasta Casserole
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)

Enchilada Pasta Casserole

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 59%
CARBS 58G45% OF CAL
8G FIBER40G OTHER10G TOTAL SUGAR
FAT 19G33% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Enchilada-spiced pasta casserole with steak, beans, and Mexican seasonings. A freezer-friendly dinner that can be prepped in advance.

mainamericancasserolepastabeefvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3-4 cups enchilada sauce (see below)
  • 1 lb ground sirloin (or equivalent (I use local/pasture-raised/grass-fed))
  • 1/4-1/2 cup diced peppers ((bell pepper and/or jalapeño))
  • 1/4-1/2 onion (diced)
  • 1/4 cup salsa (or taco sauce)
  • 3 tsp chili powder
  • 3 tsp garlic powder
  • 1-2 tsp dried cilantro or parsley
  • 1 tsp cumin
  • 1/4 tsp salt
  • 12 oz egg noodles
  • 2 cups grated/shredded cheese
  • cilantro and/or chopped green onion (for topping)
  • 2 cans tomato sauce ((15 oz each))
  • 15 oz can vegetarian refried beans
  • 1 cup chopped onion
  • 2-3 TBSP hot sauce
  • 1.5 TBSP chili powder
  • 1.5 TBSP garlic powder
  • 1/2 tsp cumin
  • 1/2 cup diced onion
  • 1/2 cup diced tomato
  • 1/8-1/4 cup diced jalapeno
  • fresh cilantro (to taste)
  • fresh lime juice ((add a little... or a lot!))
  • a pinch of salt to season
PREP
20M
SODIUM
1862MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.