Hey there! So, I’ve got this recipe that I absolutely adore – cheesy beef enchilada pasta in a skillet. It’s one of those meals that feels like a warm hug, perfect for when you really need comfort food without spending hours in the kitchen. I remember the first time I made this, it was a total experiment after a long day, and my family demolished it before I could even say ‘bon appétit!’ (Well, almost.)
Why You’ll Love This
I make this dish whenever I’m craving something cheesy and hearty, especially on those lazy evenings. My family goes crazy for it because it’s like the best parts of enchiladas and pasta got married and had a delicious little baby. Plus, it’s all done in one skillet, so fewer dishes to wash. And let’s be honest, who has time for loads of cleanup anyway?
Ingredients
- 1 lb. ground beef (I sometimes use turkey if I’m feeling a bit health-conscious)
- 8 oz. pasta (my pantry usually dictates this, but penne or rotini are my top picks)
- 2 cups enchilada sauce (homemade is great, but store-bought works just fine)
- 1 cup shredded cheese (cheddar or a Mexican blend – or whatever’s lurking in the fridge)
- 1/2 cup chopped cilantro (optional, but it adds a nice fresh kick)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Directions
- In a large skillet, brown the ground beef over medium heat. This is usually when I sneak a taste. If you’re using turkey, add a bit of oil to stop it from sticking.
- Add the onion and garlic, cooking until they’re nice and soft. Don’t worry if the garlic looks like it’s about to burn – just turn the heat down a smidge.
- Stir in the enchilada sauce and 1 cup of water (or broth, if you’re feeling fancy). Bring it to a simmer.
- Throw in the pasta, making sure it’s all covered by the sauce. Here’s where you’ll probably think it looks a bit weird, but trust me, it’ll come together.
- Cover and let it cook until the pasta is al dente, about 15 minutes. Stir occasionally to prevent sticking – or not, if you’re feeling adventurous.
- Sprinkle the cheese on top, cover again, and let it melt into gooey perfection.
- Finish with cilantro. Or not, if you’re one of those people who think it tastes like soap.
Notes
I once tried adding bell peppers, and while it was okay, they kinda got lost. Also, if you find the sauce too thick, a splash of milk can help. Or beer, I guess?!
Variations
I’ve tried this with chicken – and it’s pretty tasty! But once I attempted a veggie version with zucchini, and yeah, it didn’t go down too well. I blame the zucchini.
Equipment
If you don’t have a large skillet, a pot works too. But, the skillet gives it that nice homey feel. Trust me on this.
Storage Information
This keeps in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually serve this with a side of avocado slices or a simple green salad. Or, if you’re like us, just eat it straight out of the skillet.
Pro Tips
I rushed the cheese melting once, and it wasn’t as creamy as I’d like. So, take your time – let it melt slowly.
FAQ
- Can I use a different type of cheese? Absolutely! Pepper jack brings a nice kick if you’re into that.
- What if I don’t have enchilada sauce? You can whip up a quick version with tomato sauce, chili powder, and a bit of cumin. It’s surprisingly good!
- Is the cilantro necessary? Nah. It’s optional – some love it, some don’t. Totally up to you.
Alright, that’s it for now. Hope you enjoy making (and eating) this as much as I do! Cheers!