Description
Cheesy, beefy enchilada pasta cooks in one skillet with seasoned ground beef, enchilada sauce, broth, rotini, and melted cheese for a quick 25-minute dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 pound lean ground beef
- 3 teaspoons taco seasoning
- 20 ounces enchilada sauce
- 2 cups beef broth
- 8 ounces dry rotini pasta
- 1 1/2 cups shredded Monterey Jack, Colby, or cheddar cheese
- 2 ounces cream cheese, cubed, optional
- 1 cup corn, thawed if frozen, optional
- Green onions, for topping, optional
- Fresh diced tomatoes, for topping, optional
- Black olives, for topping, optional
- Sour cream, for topping, optional
- Fresh cilantro, for topping, optional
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the diced onion and cook for 2 to 3 minutes, stirring often, until it begins to soften.
- Add the ground beef and cook for 5 to 6 minutes, breaking it into small pieces, until no pink remains. Drain excess grease when necessary.
- Stir in the taco seasoning and cook for 1 minute.
- Add the enchilada sauce, beef broth, and dry rotini. Stir well to combine.
- Cover the skillet and bring the mixture to a boil.
- Reduce the heat to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the pasta becomes tender and absorbs most of the liquid.
- Stir in the cream cheese or corn during the final 2 minutes of cooking, when using.
- Remove the skillet from the heat and stir in the shredded cheese until melted.
- Let the pasta rest for 2 minutes, add desired toppings, and serve warm.
Notes
- Use ground beef that contains 90 percent lean meat or more for the best texture.
- Drain excess fat after browning when using 80/20 or 85/15 ground beef.
- Ground turkey can replace the ground beef.
- Chicken broth can replace the beef broth.
- Penne, fusilli, shells, or elbow macaroni can replace rotini, although cooking times may vary.
- Add a splash of broth if the sauce becomes too thick before the pasta turns tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a small amount of broth or water before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 10
- Sodium: 1374
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 29
- Cholesterol: 88