Enchilada Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 cup yellow onion, diced
03 -
1 pound ground beef (ground turkey can also be used)
04 -
3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder and garlic powder)
05 -
20 ounces enchilada sauce (19 ounce can will work fine)
06 -
2 cups beef broth (chicken broth can also be used)
07 -
8 ounces dry (uncooked) rotini pasta (other similar shapes can be used)
08 -
1 1/2 cups Monterey Jack, Colby or cheddar cheese
→ Optional Ingredients
09 -
2 ounces cream cheese, cut into 1-inch cubes
10 -
1 cup corn, thawed if using 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 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.
02 -
Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
03 -
Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
04 -
Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
05 -
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.
06 -
If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
07 -
Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.
# Notes:
01 -
This cheesy, beefy pasta cooks right in the enchilada sauce to create a one-pot meal that's packed with flavor.
02 -
Using 90/10 or leaner ground beef is recommended. If using 80/20 or 85/15, drain excess fat after browning.
03 -
The pasta absorbs the enchilada sauce as it cooks, creating incredible flavor throughout.
04 -
Store leftovers in an airtight container in the refrigerator for up to three days.