Clean recipe · lovefromtheoven.com
Enchilada Pasta
Cheesy, beefy pasta cooks right in the enchilada sauce to create a one pot meal that is not only packed full of flavor, but is quick and easy to make, with minimal clean up.
Original recipe: lovefromtheoven.com
- Yield:
- 6 servings
- Prep:
- 10 min
- Cook:
- 15 min
- Total:
- 25 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion (diced)
- 1 pound ground beef* (ground turkey can also be used)
- 3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder and garlic powder)
- 20 ounces enchilada sauce (if you have a 19 ounce can, that will work fine)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry (uncooked) rotini pasta (other similar shapes can be used)
- 1 1/2 cups monterey jack, colby or cheddar cheese
- 2 ounces cream cheese (cut into 1" cubes)
- 1 cup corn (thawed if using frozen)
- green onions ( for topping)
- fresh diced tomatoes (for topping)
- black olives (for topping)
- sour cream (for topping)
- cilantro (for topping)
Instructions
- Heat the olive oil in a large, deep skillet or dutch oven over medium.
- Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder and cumin) to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish as desired and serve.