Beef Enchilada Pasta
This Beef Enchilada Pasta is a comfort food dish that's packed with all the flavors of traditional beef enchiladas. It's a quick and easy family dinner that's perfect for those busy weeknights.
Servings: 6 servings
Ingredients
- 12 oz. elbow pasta
- 1 1/2 lb. ground beef
- 1 cup yellow onion, chopped
- 1 14.5-oz. can diced tomatoes, undrained
- 1 4-oz. can green chiles, drained and rinsed
- 2 10-oz. cans red enchilada sauce
- 1 1/2 Tbsp. taco seasoning
- 2 tsp. garlic powder
- 1 cup shredded Monterey Jack Cheese, divided
- 1 cup yellow cheddar cheese, divided
- 1 cup sour cream
- 4-6 green onions, sliced
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray and set aside.Bring a large pot of salted water to a boil and cook your pasta two minutes less than al dente according to the package directions. You'll drain and pasta and then add it to your prepared dish. Set aside.
- In a large deep skillet, brown your ground beef and onions over medium-high heat, breaking up the beef with a spatula as it cooks, until the beef is no longer pink and the onions are translucent and softened. Drain the fat and return to the heat.
- Add in your enchilada sauce, undrained diced tomatoes, green chiles, taco seasoning and garlic powder. Mix until well combined and then let the mixture come to a low boil.
- Lower the heat and add 3/4 cup of each of the cheeses, as well as your sour cream and mix until the cheese is melted and well combined. Pour the ground beef mixture over your noddles in your baking dish and mix until well combined. Once the mixture is well combined, top the noddles with your remaining cheeses. Cover with foil and bake for 15 minutes covered, then 5 minutes uncovered.
- Remove from the oven and top with your sliced green onions and serve.