Enchilada Pasta Cheesy Beefy (Print Format)
Rotini pasta simmers with beef, enchilada sauce, and cheese in a swift, one-pan meal full of rich, hearty flavor.
# 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 an equal combination of cumin powder, chili powder, and garlic powder)
05 -
20 ounces enchilada sauce
06 -
2 cups beef broth (or chicken broth)
07 -
8 ounces dry rotini pasta (or similar shapes)
08 -
1 1/2 cups Monterey Jack, Colby, or Cheddar cheese
→ Optional Ingredients
09 -
2 ounces cream cheese, cut into 1" 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
# Steps:
01 -
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Sauté the onions 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 into the pan. Stir to combine, cover, and bring to a boil.
05 -
Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. Adjust cook time based on pasta brand.
06 -
In the last 2 minutes of cook time, stir in optional ingredients like sour cream, cream cheese, or corn, if using.
07 -
Remove the pan from heat and stir in the cheese. Add any optional mix-in toppings and serve garnished as desired.
# Tips:
01 -
Using 90/10 or leaner ground beef is recommended. For less lean cuts (e.g., 80/20 or 85/15), drain excess fat after browning.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.