Ingredients
1 tbsp olive oil 🫒
1 cup yellow onion, diced 🧅
1 pound ground beef (ground turkey can also be used) 🦃
3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder, and garlic powder) 🌶️🧄
20 ounces enchilada sauce (if you have a 19-ounce can, that will work fine) 🥫
2 cups beef broth (chicken broth can also be used) 🍗
8 ounces dry (uncooked) rotini pasta (other similar shapes can be used) 🍝
1 1/2 cups Monterey Jack, Colby, or cheddar cheese 🧀
Optional Ingredients:
2 ounces cream cheese, cut into 1″ cubes 🧀
1 cup corn, thawed if using frozen 🌽
Green onions for topping 🌿
Fresh diced tomatoes for topping 🍅
Black olives for topping 🫒
Sour cream for topping 🍶
Cilantro for topping 🌿
Instructions
1️⃣ Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. 🫒🔥
2️⃣ Add the onions and sauté for 2-3 minutes until they start to soften. 🧅🍳
3️⃣ Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks. 🦃🍳
4️⃣ Add the taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute. 🌶️🧄
5️⃣ Add the enchilada sauce, broth, and dry pasta, then stir to combine. Cover the pan and bring to a boil. 🥫🍗🍝
6️⃣ Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times. ⏳
7️⃣ If adding sour cream, cream cheese, or corn, stir in just before the last 2 minutes of cook time. 🧀🌽
8️⃣ Remove the pan from the heat and stir in the cheese. Add any optional mix-ins. 🧀🍳
9️⃣ Garnish as desired and serve. 🌿🍅🫒🍶
- Prep Time: 10 min
- Cook Time: 30 min