Enchilada Pasta
Cheesy, beefy pasta cooks right in the enchilada sauce to create a one pot meal that is not only packed full of flavor, but is quick and easy to make, with minimal clean up.
Ingredients
- 1 tbsp 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 if you have a 19 ounce can, that 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" 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 the olive oil in a large, deep skillet or dutch oven over medium.
- Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder and cumin) to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish as desired and serve.
Notes
*Using 90/10 or leaner ground beef in this recipe is recommended. If using a less lean cut such as 80/20 or 85/15 you will want to drain any excess fat from the beef after browning it.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 570kcal | Carbohydrates: 45g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1374mg | Potassium: 462mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1047IU | Vitamin C: 5mg | Calcium: 253mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!