One Pot Enchilada Pasta (30 Minute Meal)
Equipment
- large skillet with lid
- measuring spoons & cups
- wooden spoon
- cutting board & sharp knife
Ingredients
- 1 lb ground beef
- 1 medium green bell pepper
- 1 medium yellow onion, diced
- 1 (15 oz) can mild red enchilada sauce
- 1 1/2 TBS taco seasoning (or 1/2 packet)
- 2 cups beef broth
- 8 oz dry uncooked corkscrew pasta (or other small pasta)
- 4 oz block cream cheese, softened
- 1 cup mexican blend or cheddar cheese shredded
Instructions
- Break up & brown up 1 lb ground beef in large deep skillet over medium high heat. Add in diced onion and bell pepper and cook until softened. Drain excess grease from skillet.
- Stir in enchilada sauce, taco seasoning, and beef broth. Bring to a boil over high heat. Stir in pasta. Lower heat to medium and cook for 10 minutes or until pasta is tender.NOTE: stir a few times along the way.NOTE: add more beef broth if needed.NOTE: place lid on halfway through cooking time.
- Cut cream cheese into 4 equal parts and place into cooked enchilada pasta and stir until melted and mixed well. Turn off burner.
- Stir in shredded cheese. Garnish with green onions, parsley, cilantro, or chives.
Melting Potatoes
Melting Potatoes
Equipment
- vegetables peeler or paring knife
- cutting board & sharp knife
- medium bowl
- small bowl
- 9 x 13 baking dish
- serving platter
Ingredients
- 4 medium russet potatoes or yukon gold potatoes
- 1 stick (8 TBS) salted butter, melted (DIVIDED)
- 1 pinch (1/8 tsp) salt
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
- 1 cup chicken broth
- 2 tsp minced garlic
Instructions
- Preheat oven to 450 degrees. (The high heat with give them a nice roasted technique to them.)
- Peel potatoes and place into bowl of water. Cut peeled potatoes into 1" rounds and place back into bowl and fill with clean water.In a small bowl whisk together 4 TBS melted butter, 1 pinch of salt, 1/2 tsp black pepper, and 1 tsp thyme.
- Drain water from potatoes and dry them with paper towels slightly. Pour butter mixture over potatoes in bowl and toss to coat.
- Place coated potatoes into a 9 x 13 baking dish in a single layer. (If you have more potatoes then will fit in baking dish, place remaining ones into another small baking dish.
- Bake in preheated oven for 20 minutes. Remove from oven and flip potatoes over. Place back into oven for an additional 15 minutes.
- In a small bowl whisk together 1 cup chicken broth, 1 1/2 tsp minced garlic, and 1/4 tsp black pepper.
- Remove potatoes from oven and flip them over. Pour chicken broth mixture over the potatoes. Place back in oven for 15 additional minutes.
- Test for doneness. Remove potatoes from baking dish to a serving platter. Pour 4 TBS melted butter over the potatoes and sprinkle dried parsley on the tops of potatoes. Potatoes with be crispy and have a caramelized finish with a smooth fluffy center.
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