I need more one-pan (or one-pot!) meals in my life. Seriously! Because it is almost February and that means that approximately 1/12 of the year has flown past me. My FOMO (fear of missing out, if you don't know the term) is at an all-time high. I want extra time to do all the things!
Can you tell I just had a cup of coffee? My caffeine high is showing.
So anyhow, you may have realized that nowadays I'm posting some pretty quick-to-make recipes. Yep. I need as many of these as possible in my life. In this case, I have a Mexican theme going on here. Yaaaasssss to all things Mexican. Well, except that huitlacoche dish. In case you don't know, this is fungus. Corn fungus. I'm gonna leave that right here and move on. Say yaaasssss to everything ELSE Mexican! Here we have some seasoned ground beef, enchilada sauce (or seasoned tomato sauce if you're in a pinch), corn kernels, and shredded cheese. Add in some pasta and all is right in the world!
One-Pan Enchilada Pasta
slightly adapted from Number 2 Pencil
makes 6-8 servings
- 2 tablespoon of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 of a small onion, diced
- 1 lb of lean ground beef and packet of low-sodium taco seasoning
- 2 cups of low-sodium chicken broth
- 1 19oz can of red enchilada sauce
- 8 ounces (about 2 1/2 cups) dried rotini pasta
- 2 cups of freshly shredded cheese (any kind desired)
- 1/2 cup corn kernels, frozen or canned
- green onions for garnishing
1) Heat olive oil in a large saucepan over medium low heat. Sauté the garlic and onions for a few minutes until they are softened.
2) Add the ground beef and cook through until it is browned, making sure to break up the meat as it is cooking.
3) Once the meat is mostly cooked though, pour in the pasta, chicken broth, and enchilada sauce. Stir well.
4) Bring everything to a boil, then reduce the heat to low and cover the pan. Allow the dish to simmer on low for about 15 minutes.
5) Remove the pan's lid and allow the dish to simmer for an additional 5 minutes, or until the pasta is the desired consistency.
6) Remove the pan from the heat and add 1 cup of cheese and the corn. Stir until incorporated.
7) Sprinkle the remaining 1 cup of cheese on top of the pasta. Either place the pan under a broiler for a minute or two to melt the cheese, or recover the pan with the lid so the residual heat of the pasta can melt the cheese.
8) Garnish with green onions and serve warm.