Enchilada Pasta
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 pound ground beef ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder, chili powder and garlic powder
- 20 ounces enchilada sauce 19 ounce can will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry uncooked rotini pasta (other similar shapes can be used)
- 1 1/2 cups Monterey Jack Colby or cheddar cheese
Optional Ingredients
- 2 ounces cream cheese cut into 1-inch cubes
- 1 cup corn thawed if using frozen
- Green onions for topping
- Fresh diced tomatoes for topping
- Black olives for topping
- Sour cream for topping
- Cilantro for topping
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
- Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
- If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
- Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.
Notes
- This cheesy, beefy pasta cooks right in the enchilada sauce to create a one-pot meal that's packed with flavor.
- Using 90/10 or leaner ground beef is recommended. If using 80/20 or 85/15, drain excess fat after browning.
- The pasta absorbs the enchilada sauce as it cooks, creating incredible flavor throughout.
- Store leftovers in an airtight container in the refrigerator for up to three days.