Cheesy Beef Enchilada Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 cup yellow onion, diced
03 -
1 pound ground beef (ground turkey can be used as an alternative)
04 -
3 teaspoons taco seasoning or an equal combination of cumin powder, chili powder, and garlic powder
05 -
20 ounces enchilada sauce
06 -
2 cups beef broth (chicken broth can be used as an alternative)
07 -
8 ounces uncooked rotini pasta (or a similar shape)
08 -
1 1/2 cups shredded monterey jack, colby, or cheddar cheese
→ Optional Ingredients
09 -
2 ounces cream cheese, cut into 1-inch cubes
10 -
1 cup corn, thawed if frozen
11 -
Green onions for topping
12 -
Fresh diced tomatoes for topping
13 -
Black olives for topping
14 -
Sour cream for topping
15 -
Cilantro for topping
# Instructions:
01 -
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
02 -
Add the onions and sauté for 2-3 minutes until they begin to soften.
03 -
Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
04 -
Stir in the taco seasoning (or garlic powder, chili powder, and cumin) and cook for an additional minute.
05 -
Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
06 -
Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. Cooking times may vary based on the pasta brand.
07 -
If using sour cream, cream cheese, or corn, stir these in during the final 2 minutes of cook time.
08 -
Remove the pan from the heat and stir in the shredded cheese. Add any additional optional mix-ins as desired.
09 -
Garnish with toppings such as green onions, diced tomatoes, black olives, sour cream, or cilantro. Serve warm.
# Notes:
01 -
Using 90/10 or leaner ground beef is recommended. If using a less lean cut, drain any excess fat after browning the beef.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.