Cheesy Enchilada Pasta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
1 cup yellow onion, diced
03 -
1 pound ground beef (or ground turkey)
04 -
3 teaspoons taco seasoning (or equal combination of cumin powder, chili powder, and garlic powder)
05 -
20 ounces enchilada sauce (19-ounce can also acceptable)
06 -
2 cups beef broth (or chicken broth)
07 -
8 ounces dry rotini pasta (or similar shape)
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 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. Add the onions and sauté for 2-3 minutes until they start to soften.
02 -
Add the ground beef and cook for 5-6 minutes until no longer pink, breaking it up with a spoon as it cooks.
03 -
Add the taco seasoning (or garlic powder, chili powder, and cumin) to the pan. Stir well and cook for an additional minute.
04 -
Add the enchilada sauce, broth, and dry pasta to the pan. Stir to combine. Cover the pan, bring to a boil, and then reduce to a simmer.
05 -
Simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the cooking liquid. Adjust cooking time based on pasta brand.
06 -
If adding sour cream, cream cheese, or corn, stir in just before the last 2 minutes of cooking time.
07 -
Remove the pan from heat and stir in the cheese. Add any optional mix-ins. Garnish as desired and serve hot.
# Notes:
01 -
Using 90/10 or leaner ground beef is recommended. Drain excess fat if using a less lean cut.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.