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One Pot Enchilada Pasta (30 Minute Meal)

Course: Main Course, Main Dish, Mexican
Cuisine: American, Mexican
Author: Catherine's Plates

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.