A tasty blend of beef, enchilada sauce, and cheddar with pasta for a quick, comforting dish.
# Components:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
→ Pasta
04 - 8 oz penne or rotini pasta
→ Sauces & Dairy
05 - 1 cup enchilada sauce
06 - 1 cup shredded cheddar cheese
07 - ½ cup sour cream (for serving)
→ Optional Garnishes
08 - Chopped cilantro
09 - Sliced green onions
# Directions:
01 - In a large skillet over medium heat, cook ground beef until no longer pink, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet and cook until the onion becomes translucent, about 3 to 4 minutes.
03 - Pour in enchilada sauce, stir to combine, and let simmer for 5 minutes to develop flavors.
04 - Meanwhile, prepare pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
05 - Add drained pasta to the skillet with beef and sauce. Stir well and heat through for 1 to 2 minutes.
06 - Sprinkle shredded cheddar cheese over the pasta mixture. Cover skillet and let stand 2 to 3 minutes until cheese melts.
07 - Plate immediately, adding a dollop of sour cream and optional garnishes such as chopped cilantro or sliced green onions.
