Beef Enchilada Pasta One-Pan Meal | Quick, Cheesy, Family Favorite
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan, Stove Top
- Cuisine: Mexican-inspired
Ingredients
- 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
- ½ cup shredded Monterey Jack cheese
- Optional: ¼ cup chopped fresh cilantro, ¼ teaspoon red pepper flakes
Instructions
1. Heat olive oil in a large skillet. Cook and crumble the ground beef until browned. Drain excess grease.
2. Add diced onion and minced garlic; cook until softened.
3. Pour in beef broth, enchilada sauce, and diced tomatoes. Stir well.
4. Add uncooked pasta, bring to a boil, and then reduce heat. Cover and simmer for 15-20 minutes, stirring occasionally.
5. Once the pasta is tender, stir in the shredded cheeses until melted.
6. 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.
Find it online: https://cookingwithramsay.com/beef-enchilada-pasta-one-pan-meal/