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Ingredients
  • 1 pound ground beef
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 5 ounces cream cheese
  • ¼ cup light sour cream
  • 10 ounces enchilada sauce
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterrey jack cheese, divided
  • 1 cup frozen corn kernels, thawed
  • 4 oz. diced green chiles
  • 16 ounces extra wide egg noodles
  • Salt and pepper, to taste
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