Ingredients
- Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 1/2 tablespoons taco seasoning
- 1 (19 oz) can enchilada sauce (mild)
- 2 cups low-sodium beef broth
- 8 ounces rotini pasta (about 3 cups)
- 4 ounces cream cheese
- 2 cups Colby cheese or cheddar, shredded
- Optional Toppings:
- Fresh cilantro
- Diced tomatoes
- Jalapeños
Instructions
- Brown the Beef: Heat a large skillet on medium-high heat and add the ground beef. Cook for 2-3 minutes until browned. Add the diced onion and cook until the beef is no longer pink. Drain any excess fat.
- Season the Beef: Stir in the taco seasoning and mix well.
- Simmer with Sauces: Pour in the enchilada sauce and beef broth. Bring to a simmer.
- Add Pasta: Stir in the uncooked rotini pasta. Cover and simmer on medium heat for 15-20 minutes, until the pasta is tender and some of the liquid is absorbed. Stir occasionally.
- Make it Creamy: Reduce the heat to low and add the cream cheese. Stir until melted and creamy.
- Add Shredded Cheese: Fold in the shredded cheese and stir until the pasta is creamy and the cheese is fully melted.
- Garnish & Serve: Garnish with diced tomatoes, cilantro, and jalapeños if desired.
Notes
- If you prefer a spicier dish, use hot enchilada sauce or add chopped jalapeños directly to the skillet while cooking.
- This recipe can be doubled or tripled for a larger group, just ensure to use a larger pot or skillet.
- For a creamier version, you can add an extra tablespoon of cream cheese or a splash of heavy cream at the end.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 586
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
