Enchilada Pasta Bake
Enchilada pasta bake – it’s easy and perfect for leftover lunches. Spicy and hearty. Try the recipe today – it’s faster than making enchiladas, that’s for sure!
Servings: 6 people
Ingredients
- 1 box of pasta shells
- 15 oz can of corn 1 cup of black beans 1/2 cup of green onions handful of cilantro 1/2 cup of green peppers 1 cup of enchilada sauce 200g of cheese 1 ancho chili pepper
- 15 oz can of corn
- 1 cup of black beans
- 1/2 cup of green onions
- handful of cilantro
- 1/2 cup of green peppers
- 1 cup of enchilada sauce
- 200 g of cheese
- 1 ancho chili pepper
Instructions
- First, gather all of your ingredients and set the oven to 350 degrees.
- Next, time to cook the pasta. Cook it to firm, not too soft, since we're going to bake it.
- Chop the onions, peppers, and the cilantro.
- While the pasta is still cooking, shred the cheese on the smallest grate setting.
- Once the pasta is done cooking, drain it and then mix everything except the cheese back in the pot.
- When it's all combined, add in the cheese.
- Put the enchilada pasta mix into a casserole dish and bake at 350 for 30 minutes.
- When it's done, it's time to eat up!