Beef Enchilada Pasta One-Pan

• Olive oil: brings everything together and helps the beef cook evenly. Choose extra virgin for extra flavor
• Ground beef: gives the dish its rich heartiness. Look for fresh, bright red beef for best results
• Onion: creates the savory flavor base. Go for yellow or white onions for sweetness
• Garlic: intensifies the dish. Always use fresh garlic cloves for maximum aroma
• Beef broth: deepens the umami. Homemade or low sodium store-bought works well
• Enchilada sauce: infuses bold spices and moisture. Try to use your favorite brand or a homemade batch
• Diced tomatoes: add acidity and sauciness. Choose canned tomatoes with no extra salt for better balance
• Uncooked pasta: absorbs all those delicious flavors. Consider penne or elbows for easier serving and mixing
• Shredded cheddar cheese: melts for creaminess. Look for sharp cheddar for extra tang
• Shredded Monterey Jack cheese: adds stretch and meltiness. Jack pairs perfectly with the spicy sauce
• Optional cilantro and red pepper flakes: finish with freshness and heat. Only add at the end for a flavor boost

Step-by-Step Instructions

Brown the Beef and Aromatics:

Start by heating olive oil in a large skillet over medium heat. Add your ground beef and use a sturdy spoon to break it up as it cooks. Let it brown thoroughly for a deep flavor foundation. Once there is no pink left, drain off any extra grease. Add the diced onion and minced garlic. Sauté them together with the beef until the onion turns soft and slightly translucent and the garlic is fragrant. This slow build makes all the difference

Bring It All Together:

Pour in the beef broth followed by the enchilada sauce and canned diced tomatoes. Stir everything to combine well ensuring all the browned bits from the pan base get mixed in. This liquid provides all the cooking moisture for the pasta

Simmer with Pasta:

Add the uncooked pasta right into your skillet. Bring the whole mixture up to a gentle boil then turn the heat down to a simmer. Cover and cook for fifteen to twenty minutes stirring occasionally to make sure the pasta cooks evenly and does not stick to the bottom. Watch for the pasta to turn just tender at this point

Finish with Cheese:

With the pasta perfectly cooked it is time to add the shredded cheddar and Monterey Jack cheeses. Fold them in gently off the heat so they melt into the sauce and make it creamy. Give everything another good stir to coat the pasta and beef in melty cheese

Garnish and Serve:

Sprinkle fresh cilantro or red pepper flakes if you are using. Serve up directly from the skillet while it is hot and bubbling for extra coziness

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