1can10 oz Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1can10 oz red enchilada sauce
1-¼cupsshredded Mexican blend cheese
¼cupthinly sliced green onions
1small handful cilantro leavescoarse chop
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Place uncooked noodles in baking dish.
Place oil in large skillet and heat to medium-high. Add corn, and pan-roast for 4-5 minutes until the kernels start to turn brown. Remove corn from skillet and set aside.
Using the same skillet, heat over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add corn, beans, chili peppers, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.
Substitute frozen or canned corn for the fresh pan-roasted corn, if desired.