Beef Enchilada Pasta One-Pan Meal (Print Version)

# Ingredients:

→ For the Pasta

01 - 1 tbsp olive oil
02 - 1 lb ground beef
03 - 1 onion, diced
04 - 2 garlic cloves, minced
05 - 2 cups beef broth
06 - 1 can (10 oz) enchilada sauce
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 8 oz uncooked pasta (penne or elbow)
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup shredded Monterey Jack cheese

→ Optional Garnishes

11 - 1/4 cup chopped fresh cilantro
12 - 1/4 tsp red pepper flakes

# Instructions:

01 - Heat olive oil in a large skillet. Cook and crumble ground beef until browned. Drain excess grease.
02 - Add diced onion and minced garlic to the skillet. Cook until softened.
03 - Pour in beef broth, enchilada sauce, and diced tomatoes with their juice. Stir well to combine.
04 - Add uncooked pasta, bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes, stirring occasionally, until pasta is tender.
05 - Once pasta is cooked, stir in shredded cheddar and Monterey Jack cheeses until melted.
06 - Garnish with cilantro if using and serve warm.

# Notes:

01 - Add jalapeños or red pepper flakes for extra heat
02 - Can substitute ground turkey or chicken for lighter option
03 - Leftovers keep in refrigerator up to 3 days

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