One Pan Beef Enchilada Pasta

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon extra virgin olive oil

1/3 cup onion (* finely diced)

2 cloves garlic (* minced)

1 ½ teaspoons chili powder

1 ½ teaspoons paprika

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar (* packed)

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1 16oz box rotini pasta

3 cups beef stock (* or water)

1 19oz can enchilada sauce

1 cup cheddar cheese (*shredded, plus more for topping, if desired)

tomato slices (*for garnish, optional)

fresh cilantro (*for garnish, optional)

Directions

Heat the olive oil in a large, deep skillet over medium heat.

Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and just starting to soften.

Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.

Add the ground beef and seasonings to the pan.

Cook, stirring often, until the ground beef is no longer pink, about 5-7 minutes.

Stir in the pasta, beef stock or water, and enchilada sauce.

Raise the heat to high and bring to a boil for 10-12 minutes, or until the pasta is al dente.

Remove the pan from the heat and mix in the shredded cheddar cheese.

If desired, sprinkle additional cheese on top and let it melt before serving.

Garnish with fresh tomato and cilantro, if desired.

Nutrition

• Calories: 630 kcal
• Total Fat: 25 g
• Saturated Fat: 10 g
• Cholesterol: 73 mg
• Sodium: 1391 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 32 g