Name: Beefy Enchilada Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – 1 ½ pounds lean ground beef (680 g); – 1 tablespoon (15 ml) olive oil (or vegetable oil); – 2 onions (chopped); – 1 red, yellow, or orange bell pepper (stemmed, seeded, and diced); – 2 cloves garlic (minced); – 1 tablespoon (15 ml) chili powder; – 1 teaspoon (5 ml) ground cumin; – 1 teaspoon (5 ml) dried oregano; – Kosher salt and freshly ground black pepper (to taste); – 2 to 3 cups chicken broth (preferably low-sodium) (475-710 ml); – ¼ cup tomato paste (60 g); – 1 (28-ounce) can enchilada sauce; – 1 pound fusilli, rotini, or egg noodles (450 g); – 1 tablespoon (15 ml) finely minced jalapeño pepper; – 8 scallions (trimmed and chopped; white and green parts); – ½ cup light or heavy cream (or half-and-half) (120 ml); – 1 ½ cups shredded Monterey jack (or cheddar cheese, or a Mexican blend) (170 g)

Description

Discover how to make a delicious Beefy Enchilada Pasta Casserole that’s perfect for a family dinner. Learn the simple steps to create this flavorful dish!

Ingredients

– 1 ½ pounds lean ground beef (680 g)
– 1 tablespoon (15 ml) olive oil (or vegetable oil)
– 2 onions (chopped)
– 1 red, yellow, or orange bell pepper (stemmed, seeded, and diced)
– 2 cloves garlic (minced)
– 1 tablespoon (15 ml) chili powder
– 1 teaspoon (5 ml) ground cumin
– 1 teaspoon (5 ml) dried oregano
– Kosher salt and freshly ground black pepper (to taste)
– 2 to 3 cups chicken broth (preferably low-sodium) (475-710 ml)
– ¼ cup tomato paste (60 g)
– 1 (28-ounce) can enchilada sauce
– 1 pound fusilli, rotini, or egg noodles (450 g)
– 1 tablespoon (15 ml) finely minced jalapeño pepper
– 8 scallions (trimmed and chopped; white and green parts)
– ½ cup light or heavy cream (or half-and-half) (120 ml)
– 1 ½ cups shredded Monterey jack (or cheddar cheese, or a Mexican blend) (170 g)

Instructions

Coat a large, deep skillet with nonstick spray and heat over medium-high. Add the beef, breaking it up and stirring often, until it’s browned and crumbly, about 5 minutes. Move to a colander to drain.
Warm the oil in the skillet on medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, oregano, and season with salt and pepper. Cook until the onions are soft and the spices are fragrant, around 5 minutes.
Increase the heat to high, pour in 2 cups of chicken broth, the tomato paste, and enchilada sauce, and let it simmer. Lower the heat to medium-high, return the drained beef and noodles to the skillet, and mix thoroughly. Cover it and allow it to come to a simmer. Turn the heat down to medium-low and keep it covered, simmering, until the noodles are fully cooked as per package instructions. Stir halfway and add the jalapeño and scallions. Once the noodles are done, the liquid should mostly be absorbed, but the dish should appear moist. If the noodles soak up all the liquid before cooking through, add up to one more cup of chicken broth, stir, and cover until tender.
Blend in the cream until well mixed, then sprinkle the cheese on top. Cover and continue cooking just until the cheese melts, about 1 or 2 minutes. Serve while hot.

Notes

Consider using lean ground turkey instead of beef for a healthier option.
Opt for whole wheat pasta to boost fiber and nutrients in the dish.
Enhance the flavor by substituting smoked paprika for some or all of the chili powder.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Calories: 450
Fat: 20g
Protein: 25g

Keywords: ground beef skillet, creamy pasta skillet, cheesy beef noodles, spicy beef skillet, easy cheesy pasta