Description
A flavorful twist on a classic dish, Cheesy Enchilada Hamburger Helper combines ground beef, pasta, and cheesy enchilada sauce for a comforting one-pan meal.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 1 cup beef broth
- 1 cup milk
- 2 1/2 cups medium shell pasta
- 2 cans (10 oz each) mild enchilada sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried cilantro
- 1/4 tsp cayenne pepper
- 1 tbsp minced garlic
- 2 cups shredded Colby Jack cheese
- Fresh cilantro, for garnish
- Sour cream, for garnish
Instructions
- In a large skillet over medium-high heat, brown the ground beef and cook the chopped onion. Once the beef is fully cooked, drain any excess grease.
- Season the cooked beef and onions with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add minced garlic and stir to combine.
- Add beef broth, enchilada sauce, uncooked pasta, and milk to the skillet. Bring the mixture to a boil and then reduce the heat to medium-low.
- Cover the skillet with a lid and cook for about 12 minutes, stirring halfway through to prevent the noodles from sticking.
- Stir in 1 cup of cheese, then top the skillet with the remaining cheese. Let the dish sit until the cheese is fully melted.
- Top with fresh cilantro and a dollop of sour cream before serving. Enjoy!
Notes
- Feel free to adjust the spice level by adding more or less cayenne pepper.
- This dish can be made ahead of time and reheated for an easy meal.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 540
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg