Beef Enchilada Pasta Meal (Print Version)
# Ingredients:
01 -
1 tbsp olive oil
02 -
1 lb ground beef
03 -
1 onion, diced
04 -
2 garlic cloves, minced
05 -
2 cups beef broth
06 -
1 can (10 oz) enchilada sauce
07 -
1 can (14.5 oz) diced tomatoes, undrained
08 -
8 oz uncooked pasta (penne or elbow)
09 -
1 cup shredded cheddar cheese
10 -
1/2 cup shredded Monterey Jack cheese
11 -
1/4 cup chopped fresh cilantro (optional)
12 -
1/4 tsp red pepper flakes (optional)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the ground beef, cook while crumbling, and brown until fully cooked. Drain excess grease.
02 -
Add diced onion and minced garlic to the skillet. Cook until the onion becomes translucent and the garlic is fragrant.
03 -
Pour in beef broth, enchilada sauce, and diced tomatoes. Stir well to combine.
04 -
Stir in the uncooked pasta and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender.
05 -
Add shredded cheddar cheese and Monterey Jack cheese. Stir until melted and well incorporated.
06 -
Garnish with chopped cilantro and serve warm. Optionally, sprinkle red pepper flakes for extra heat.
# Notes:
01 -
For a lighter option, substitute ground turkey or chicken for the beef.
02 -
To enhance spiciness, add sliced jalapeños or extra red pepper flakes.
03 -
Store leftovers in the refrigerator for up to 3 days.