Cheesy Enchilada Beef Pasta (Printable Version)

Creamy pasta, seasoned beef, and enchilada sauce combine for a simple, satisfying one-pan dinner.

# What You'll Need:

→ Main Ingredients

01 - 15 millilitres olive oil
02 - 160 grams yellow onion, diced
03 - 450 grams ground beef
04 - 3 teaspoons taco seasoning or 1 teaspoon each of cumin powder, chili powder, and garlic powder
05 - 570 millilitres enchilada sauce
06 - 480 millilitres beef broth
07 - 225 grams dry rotini pasta
08 - 170 grams monterey jack, colby, or cheddar cheese, grated

→ Optional Ingredients

09 - 55 grams cream cheese, cut into 2.5 cm cubes
10 - 150 grams thawed corn kernels
11 - Green onions, sliced, for topping
12 - Fresh diced tomatoes, for topping
13 - Black olives, sliced, for topping
14 - Sour cream, for topping
15 - Cilantro, chopped, for topping

# Step-by-Step Guide:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Add ground beef to the pan and cook for 5 to 6 minutes, breaking up with a spoon, until no longer pink. Drain excess fat if necessary.
03 - Sprinkle taco seasoning or the mix of cumin powder, chili powder, and garlic powder over the beef. Stir thoroughly and cook for 1 minute.
04 - Add enchilada sauce, beef broth, and dry rotini pasta. Stir well to combine. Cover the pan and bring to a boil.
05 - Reduce heat to a simmer and cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
06 - If using cream cheese, corn, or sour cream, stir them in during the last 2 minutes of cook time.
07 - Remove the pan from heat and stir in the grated cheese until melted. Mix in any additional optional ingredients.
08 - Top with desired garnishes such as green onions, diced tomatoes, black olives, sour cream, or cilantro and serve immediately.

# Additional Notes:

01 - For best results, use lean ground beef (at least 90/10) to minimize excess grease. Store leftovers in an airtight container in the refrigerator for up to three days.

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