Description
This Beef Enchilada Pasta One-Pan Meal combines the best of Mexican flavors and creamy pasta comfort in a single skillet. Juicy ground beef, zesty enchilada sauce, and tender pasta are brought together with melted cheese for a dinner everyone will love.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 oz uncooked pasta (penne or elbow)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional: 1/4 cup chopped fresh cilantro, 1/4 tsp red pepper flakes
Instructions
- Heat olive oil in a large skillet. Cook and crumble the ground beef until browned. Drain excess grease.
- Add diced onion and minced garlic; cook until softened.
- Pour in beef broth, enchilada sauce, and diced tomatoes. Stir well.
- Add uncooked pasta, bring to a boil, and then reduce heat. Cover and simmer for 15-20 minutes, stirring occasionally.
- Once the pasta is tender, stir in the shredded cheeses until melted.
- Garnish with cilantro and serve warm.
Notes
- For extra heat, add jalapeños or red pepper flakes.
- Substitute ground turkey or chicken for a lighter option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan, Stove Top
- Cuisine: Mexican-inspired
Nutrition
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g