Beef Enchilada Pasta Skillet

My Go-To Weeknight Meal: Beef Enchilada Pasta Skillet

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of one-pan meals, and this Beef Enchilada Pasta Skillet is my absolute go-to. It's quick, easy, and incredibly flavorful—the perfect solution for those busy weeknights when you need a satisfying dinner on the table fast. This recipe is a lifesaver, allowing me to create a hearty, comforting meal without sacrificing precious time or energy. The best part? It’s so versatile! I can easily adjust the spice level to suit my family's preferences, and leftovers are just as delicious the next day.

The beauty of this recipe lies in its simplicity. Everything cooks together in one skillet, minimizing cleanup and maximizing efficiency. I typically prep all the ingredients while the pasta water is boiling, so the entire cooking process is remarkably streamlined. It’s become a family favorite, even my picky eaters love it! The combination of savory beef, spicy enchilada sauce, and creamy sour cream is irresistible. The pasta absorbs the flavors beautifully, resulting in a rich and satisfying dish. It's a perfect blend of comfort food and convenience. The subtle heat from the chilies is balanced by the cooling creaminess of the sour cream, offering a delicious flavor profile that’s both satisfying and comforting.

I often serve this skillet with a side salad for a complete and balanced meal. The vibrant colors of the salad create a lovely contrast with the rich, earthy tones of the skillet. Sometimes, I’ll add a sprinkle of fresh cilantro for an extra touch of freshness. Other times, I might add a dollop of guacamole for added creaminess and a burst of fresh flavor. The possibilities are endless. This recipe truly is a blank canvas, allowing you to get creative and make it your own. No matter what additions you choose, one thing remains consistent: this Beef Enchilada Pasta Skillet is a guaranteed crowd-pleaser that's perfect for busy weeknights or a casual weekend dinner.

Ingredients I Use (and Why):

• 95% Lean Ground Beef: I opt for leaner ground beef to keep the dish relatively healthy, but you can use whatever ground beef percentage suits your preference.
• Barilla Campanelle Pasta: I love the shape of this pasta; it holds the sauce beautifully, but any short pasta will work perfectly.
• Old El Paso Enchilada Sauce: I find their sauce has a great flavor, but any brand you enjoy will be great.
• Fat-Free Sour Cream: This helps keep the dish lighter, but regular sour cream works just as well.
• Reduced-Fat Cheddar Cheese: A little cheese goes a long way in this recipe, and the reduced-fat version helps maintain balance.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder to your preference. If you like it spicier, feel free to add more!
• Veggies: Feel free to add other vegetables such as bell peppers, mushrooms, or zucchini.
• Beans: A can of drained and rinsed black beans or kidney beans would add extra protein and fiber.
• Toppings: Get creative with toppings! Chopped cilantro, avocado, a dollop of sour cream, or even a sprinkle of lime juice can add extra flavor and flair.

This Beef Enchilada Pasta Skillet isn't just a meal; it's a testament to the power of simple, delicious cooking. It's a recipe that embodies efficiency without sacrificing flavor, a welcome relief in the midst of a busy life. So next time you’re short on time but craving a comforting, flavorful dinner, give this recipe a try. You won't be disappointed!

Step-by-step

• Place the ground beef in a large saute pan or walled skillet and bring over medium heat.
• Cook, breaking up with a wooden spoon, until the beef is browned and in smaller pieces.
• Sprinkle the beef with the chili powder and cumin and stir.
• Add the onions and chilies and stir together.
• Cook for another 3 minutes until the vegetables are softened.
• Add the chicken broth, enchilada sauce and pasta to the skillet and stir together.
• Flatten so that most of the ingredients are covered by the liquid.
• Turn up the heat to bring the mixture to a boil.
• Once the sauce is bubbling, reduce the heat to low and cover the pan.
• Simmer covered for 10-12 minutes.
• Remove the lid, add the corn, stir and re-cover.
• Cook for another 2 minutes.
• Remove the lid and stir the ingredients. Pasta should be cooked and most of the liquid absorbed with only a sauce remaining.
• Remove from heat and stir in the sour cream and 1/3 of the shredded cheddar until well combined.
• Sprinkle the remaining shredded cheese over the top of the pasta and cover with the lid.
• Let the skillet sit covered for 2 minutes until the cheese on top has melted and then serve.