Beef Enchilada Pasta One-Pan (Print Version)
# Ingredients:
→ Main
01 -
15 millilitres olive oil
02 -
450 grams ground beef
03 -
1 medium onion, diced
04 -
2 garlic cloves, minced
05 -
480 millilitres beef broth
06 -
285 grams enchilada sauce
07 -
410 grams canned diced tomatoes, undrained
08 -
225 grams uncooked penne or elbow pasta
09 -
100 grams shredded cheddar cheese
10 -
60 grams shredded Monterey Jack cheese
→ Optional Garnishes
11 -
15 grams fresh cilantro, chopped
12 -
1 gram red pepper flakes
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until well browned. Drain excess fat as needed.
02 -
Add diced onion and minced garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
03 -
Pour in beef broth, enchilada sauce, and diced tomatoes with their juice. Stir to combine thoroughly.
04 -
Add uncooked pasta to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the pasta is just tender and most of the liquid is absorbed.
05 -
Remove the lid, stir in shredded cheddar cheese and Monterey Jack cheese until fully melted and integrated.
06 -
Garnish with chopped fresh cilantro and a sprinkle of red pepper flakes if desired. Serve warm.
# Notes:
01 -
Increase heat by adding sliced jalapeños or extra red pepper flakes according to your preference.
02 -
For a lighter dish, substitute ground turkey or chicken in place of ground beef.
03 -
Leftovers keep well refrigerated for up to 3 days in a sealed container.