Easy Beef Enchilada Pasta (Printer View)

Quick fusion of enchilada flavors with pasta, lean beef, cheddar, and zesty sauce for a hearty, satisfying meal.

# What you'll need:

→ Protein & Dairy

01 - 1 lb lean ground beef
02 - 1 cup shredded cheddar cheese
03 - ½ cup sour cream

→ Pasta

04 - 8 oz penne or rotini pasta

→ Vegetables

05 - 1 medium onion, diced
06 - 3 cloves garlic, minced

→ Sauce

07 - 1 cup enchilada sauce

# Method:

01 - Cook the ground beef in a large skillet over medium heat until browned and fully cooked, about 5 to 7 minutes. Drain excess fat.
02 - Add diced onion and minced garlic to the skillet and sauté until the onions become translucent, about 3 to 4 minutes.
03 - Stir in the enchilada sauce and simmer for 5 minutes to blend the flavors.
04 - Meanwhile, boil pasta in a large pot of salted water following package instructions until al dente. Drain thoroughly.
05 - Add the cooked pasta to the skillet with the beef mixture, stir well to combine and heat through.
06 - Plate the dish and top with shredded cheddar cheese and a dollop of sour cream.

# Expert Advice:

01 -
  • One-pot convenience minimizes cleanup and saves time.
  • The fusion of enchilada sauce with pasta offers a comforting and unique flavor twist.
  • Uses simple, everyday ingredients for an easy and approachable meal.
  • Perfect for crowd-pleasing dinners or meal prepping for the week.
02 -
  • Drain the ground beef thoroughly to prevent the dish from becoming too greasy.
  • Keeps the pasta al dente by not overcooking it before mixing.
  • Simmer the enchilada sauce with the meat mixture to fully marry the flavors.
  • Top immediately after plating to allow the cheese to melt beautifully.
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