Save It A mouthwatering fusion of classic enchilada flavors and comforting pasta, this one-pot dish features lean ground beef, zesty enchilada sauce, and gooey melted cheddar cheese. Perfect for a quick weeknight meal that pleases the whole family.
Ingredients
- 1 lb (450 g) lean ground beef:
- 1 medium onion, diced:
- 3 cloves garlic, minced:
- 8 oz (225 g) penne or rotini pasta:
- 1 cup (240 ml) enchilada sauce:
- 1 cup (115 g) shredded cheddar cheese (plus extra for serving, optional):
- ½ cup (120 g) sour cream (for serving):
- Chopped cilantro:
- Sliced green onions:
Instructions
- Step 1:
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5 7 minutes. Drain excess fat if necessary.
- Step 2:
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 4 minutes.
- Step 3:
- Pour in the enchilada sauce. Stir well and let it simmer for about 5 minutes to allow flavors to meld.
- Step 4:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Step 5:
- Add the cooked pasta to the beef mixture in the skillet. Stir well to combine and heat through for 1 2 minutes.
- Step 6:
- Sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for 2 3 minutes until the cheese melts.
- Step 7:
- Serve immediately, topped with a dollop of sour cream and optional garnishes such as chopped cilantro or sliced green onions.
Save It 
Save It Try using Monterey Jack or a Mexican cheese blend for a different flavor. Pairs well with a crisp lager or a light red wine such as Pinot Noir.