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Ingredients
  • 16 ounces extra wide egg noodles
  • 1 ¼ cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • ¼ cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 4 ounces cream cheese
  • ½ teaspoon chili powder, or more to taste
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves
Steps
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