This One-Pan Enchilada Pasta has all the flavors of traditional enchiladas and is easy to make because it only needs one pot. This dish is filling, tasty, and easy to make on a busy weeknight.
Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 2 cloves garlic, minced. 1 10 oz can enchilada sauce. 1 14.5 oz can diced tomatoes. 2 cups chicken broth. 1 4 oz can diced green chilies. 2 cups uncooked penne pasta. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. Salt and pepper to taste. Chopped fresh cilantro, for garnish.
Instructions: In a large skillet or pan, cook ground beef over medium-high heat until browned and cooked through, breaking it up with a spoon as it cooks. Add diced onion, bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until vegetables are softened. Stir in enchilada sauce, diced tomatoes, chicken broth, diced green chilies, and uncooked penne pasta. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to medium-low. Cover and let it simmer for about 15-20 minutes, or until pasta is cooked to your desired tenderness, stirring occasionally. Once the pasta is cooked, remove the skillet from heat and stir in shredded cheddar cheese and shredded Monterey Jack cheese until melted and combined. Garnish with chopped fresh cilantro before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Miss Mackinnon West Street