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.