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
- 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 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