Cheesy Beef Dinner (Printable Version)
Rotini pasta cooks directly in enchilada sauce with seasoned beef, turning into a cheesy, Mexican-inspired one-pot meal packed with flavor.
# Ingredients:
→ Main Ingredients
01 -
1 cup diced yellow onion
02 -
1 tablespoon of olive oil for cooking
03 -
1 pound ground beef (or swap for ground turkey)
04 -
3 teaspoons of taco seasoning (or mix cumin, chili powder, garlic powder)
05 -
19-20 ounces enchilada sauce
06 -
2 cups of beef broth (chicken broth works too)
07 -
8 ounces uncooked rotini pasta (or use any similar type)
08 -
1 1/2 cups of shredded cheese (cheddar, Monterey Jack, or Colby)
→ Optional Ingredients
09 -
2 ounces cream cheese, cut into cubes
10 -
1 cup corn kernels, thawed if frozen
11 -
Chopped fresh cilantro for garnish
12 -
Sour cream for serving
13 -
Diced fresh tomatoes for topping
14 -
Chopped black olives to sprinkle on top
15 -
Chopped green onions for garnish
# Steps:
01 -
Warm the olive oil in a big pan or a Dutch oven, then toss in the onions and sauté for 2-3 minutes until they soften up a little.
02 -
Throw in the ground beef and crumble it up as it cooks. After 5-6 minutes, when the pink is gone, you're good to go.
03 -
Sprinkle on the taco seasoning (or the cumin, garlic, and chili powders blend), give it a good stir, and let it cook for just a minute.
04 -
Pour in the enchilada sauce, broth, and dry pasta. Stir it all together, pop a lid on, and let it boil.
05 -
Turn the heat down to a simmer, and cook uncovered for about 15-20 minutes, stirring once in a while, until the pasta is tender and most of the liquid is gone. Be sure to check the pasta box for specific cook times!
06 -
In the last two minutes, stir in cream cheese, corn, or sour cream, if using.
07 -
Take the pan off the heat, mix in the shredded cheese, and top it off with anything extra you'd like. Dish it up and enjoy!
# Notes:
01 -
The pasta grabs all that enchilada sauce flavor while it cooks, making a delicious one-pan beefy-cheese dish.
02 -
Choose 90/10 or leaner beef to avoid excess grease. If using 80/20 or 85/15, drain the fat after browning it.
03 -
Leftovers last up to three days when kept in a sealed container in the fridge.
04 -
You only need one pot to make this cheesy pasta dish packed with bold flavors.