Beef Enchilada Pasta One-Pan (Print-Friendly Version)
Ground beef, pasta, and cheese blend together for a one-pan Mexican-inspired meal, perfect for busy evenings.
# Ingredients:
→ Main Components
01 -
450 grams ground beef
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
2 cups uncooked rotini or penne pasta
05 -
480 milliliters beef broth
06 -
425 grams enchilada sauce
07 -
170 grams canned black beans, drained and rinsed
→ Cheeses
08 -
115 grams shredded cheddar cheese
09 -
60 grams shredded Monterey Jack cheese
→ Seasonings
10 -
1 tablespoon olive oil
11 -
1 teaspoon ground cumin
12 -
Salt to taste
13 -
Black pepper to taste
→ Garnish
14 -
Fresh cilantro, chopped
# Steps:
01 -
Heat olive oil in a large skillet or deep pan over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
02 -
Add ground beef to the pan. Cook, breaking apart with a spoon, until fully browned and cooked through. Drain excess fat as needed. Season with ground cumin, salt, and black pepper.
03 -
Stir in uncooked pasta, beef broth, enchilada sauce, and drained black beans. Mix thoroughly to combine, then bring mixture to a boil.
04 -
Reduce heat to low, cover the pan, and simmer for 12 to 15 minutes. Stir occasionally, cooking until pasta is tender and most liquid is absorbed.
05 -
Scatter shredded cheddar and Monterey Jack cheese evenly over the surface. Cover and cook for 2 to 3 minutes until the cheese is melted.
06 -
Remove from heat. Garnish with freshly chopped cilantro just before serving.
# Notes & Tips:
01 -
For even cooking, use a skillet large enough to accommodate all ingredients once combined.
02 -
For best results, allow the dish to rest 2 minutes after melting the cheese before serving.
03 -
Adjust seasoning based on personal preference and sodium content of the broth and sauce.