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Beef Enchilada Pasta One-Pan Meal


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  • Author: Lora
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

A quick and delicious one-pan meal featuring beef, pasta, and rich enchilada flavors.


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
  • Optional: 1/4 tsp 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 a spicier dish, add more red pepper flakes.
  • Leftovers can be stored in the refrigerator for 3-4 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 450
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg