You know those nights when you’re just *starving* and the thought of cooking anything complicated feels like climbing Mount Everest? Yeah, me too. That’s exactly why I fell head-over-heels for this Beef Enchilada Fideo Skillet. Seriously, it’s my new weeknight hero! It’s so ridiculously easy, tastes like you slaved away for hours, and it all happens in just one pan. Get ready to meet your new favorite quick dinner!
Discover the Magic of the Beef Enchilada Fideo Skillet
What I love most about this Beef Enchilada Fideo Skillet is that it’s basically a weeknight miracle. You get all those amazing, comforting enchilada flavors – the savory beef, the zesty tomatoes and chilies, that gorgeous red sauce – all cooked together with tender little pasta pieces. And the best part? It’s a true one-pan wonder! No piles of dishes to tackle afterwards, just pure, delicious satisfaction. This recipe is my absolute go-to when I need something hearty and flavorful without a fuss. It’s seriously fool-proof and always a huge hit with everyone, which is why it’s earned a permanent spot in my recipe rotation.
Gather Your Ingredients for the Perfect Beef Enchilada Fideo Skillet
Alright, let’s get down to business! To whip up this amazing Beef Enchilada Fideo Skillet, you’ll want to gather these goodies. First up, grab 1 pound of ground beef – I usually go for 80/20, it has just enough fat to keep things flavorful. Then, you’ll need 1 onion, just give it a quick chop. Next, mince up 2 cloves of garlic; fresh is always best here, trust me! You’ll also need 1 (10 ounce) can of diced tomatoes and green chilies, and make sure you use the whole can, undrained – that liquid is pure flavor! Grab 1 (15 ounce) can of red enchilada sauce, and 2 cups of beef broth. For the pasta, we’re using 1 cup of uncooked fideo pasta. Don’t forget your spices: 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Of course, salt and pepper to taste are a must. And for that gooey, cheesy goodness, you’ll need 1 cup of shredded Monterey Jack cheese. Oh, and have some optional toppings ready like sour cream, fresh cilantro, or chopped green onions – they really make it sing!
Ingredient Notes and Smart Substitutions for Your Beef Enchilada Fideo Skillet
So, about that fideo pasta – it’s those little curved noodle pieces, and they cook up perfectly in this skillet. But if you can’t find it at your store, no worries at all! Elbow macaroni or even ditalini pasta work beautifully as a substitute. Just try to stick with a small pasta shape so everything cooks evenly. And for the ground beef, you can totally switch it up if you prefer – ground turkey or even some crumbled plant-based crumbles would work, though you might need to adjust seasonings a bit. If you like things a bit spicier, definitely go for a hot enchilada sauce instead of the mild one, or toss in a pinch of cayenne pepper when you add the other spices. It’s all about making it your own!
Simple Steps to Prepare Your Delicious Beef Enchilada Fideo Skillet
Okay, let’s get this amazing meal on the table! It’s much easier than you think. First, grab your skillet and put it over medium-high heat. Toss in that pound of ground beef. We want to get it nice and browned, breaking it up with your spoon as it cooks. Once it’s all browned, just tilt the pan and drain off any extra grease. Nobody wants a greasy skillet, right?
Next, in go the chopped onions! Let them cook with the beef for about 5 minutes, stirring them around until they start to soften up and get a little translucent. Then, add your minced garlic. You only need about a minute for the garlic to get fragrant – don’t let it burn!
Now for the fun part! Pour in the undrained diced tomatoes and green chilies, the red enchilada sauce, and the beef broth. Give it all a good stir to combine everything. Then, add your uncooked fideo pasta, chili powder, cumin, and a pinch of salt and pepper. Stir it all up again, making sure the pasta is submerged in the liquid.
Bring this whole glorious mixture to a boil. Once it’s bubbling, turn the heat down to low, pop a lid on the skillet, and let it simmer. You’ll want to let it cook for about 15 to 20 minutes. Keep an eye on it and stir it every now and then so the pasta doesn’t stick to the bottom. You’re looking for the pasta to be tender and for most of that liquid to get absorbed, making it nice and saucy.
Once the pasta is cooked perfectly, take the skillet off the heat. Sprinkle that shredded Monterey Jack cheese all over the top. Put the lid back on for just a few minutes to let all that cheesy goodness melt into gooey perfection. And that’s it! Serve it up hot with your favorite toppings, and prepare for some serious deliciousness.
Tips for an Unforgettable Beef Enchilada Fideo Skillet Experience
Here are a few little tricks I’ve learned that make this Beef Enchilada Fideo Skillet even better. Remember to stir it occasionally while it’s simmering – this stops your pasta from sticking and ensures it cooks evenly. If you notice it’s getting a little too dry and the pasta isn’t quite tender yet, don’t be afraid to add a splash more beef broth or even water. On the flip side, if it looks too soupy when the pasta is done, just remove the lid for the last few minutes of simmering to let some of that extra liquid evaporate. These little adjustments make all the difference!
Frequently Asked Questions About the Beef Enchilada Fideo Skillet
Got questions about making this awesome Beef Enchilada Fideo Skillet? I’ve got you covered! People often ask if they can swap out the fideo pasta, and the answer is a big YES! As I mentioned, small pasta shapes like elbow macaroni, ditalini, or even broken spaghetti work great. Just make sure they’re small enough to cook through in the time given. Another common question is about making this dish spicier. You can absolutely crank up the heat!
Is the Beef Enchilada Fideo Skillet Spicy?
This Beef Enchilada Fideo Skillet is usually mild to medium, depending on your enchilada sauce. If you want it spicier, just use a hot enchilada sauce or add a pinch of cayenne pepper or some diced jalapeños along with the onions!
Serving and Storing Your Beef Enchilada Fideo Skillet
This Beef Enchilada Fideo Skillet is a meal in itself, honestly! But if you want to dress it up, a dollop of cool sour cream or Greek yogurt is fantastic, and some fresh cilantro or chopped green onions add a nice pop of color and freshness. A side of tortilla chips for scooping never hurts, either! If, by some miracle, you have leftovers (which is rare in my house!), they store like a dream. Just let it cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for a few days.
Storage and Reheating Your Beef Enchilada Fideo Skillet
To reheat, just scoop some into a microwave-safe bowl and heat until warmed through. You might need to add a tiny splash of water or broth if it seems a little dry after chilling. You can also reheat it gently in a skillet over low heat. Easy peasy!
Understanding the Nutrition of the Beef Enchilada Fideo Skillet
Just a friendly heads-up about the nutrition info for this Beef Enchilada Fideo Skillet! The numbers I listed are just an estimate, you know? They can change a bit depending on the brands of ingredients you use, like the enchilada sauce or the beef. It’s always good to keep that in mind! For more information on general nutrition, you can check out resources like the National Nutrition Portal.
Print
Delicious Beef Enchilada Fideo Skillet: 1 Pan
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: None
Description
A quick and easy one-pan meal featuring tender beef, pasta, and savory enchilada sauce.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can red enchilada sauce
- 2 cups beef broth
- 1 cup uncooked fideo pasta
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, cilantro, chopped green onions
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes and green chilies, enchilada sauce, beef broth, fideo pasta, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally.
- Remove from heat and sprinkle the shredded cheese over the top. Cover for a few minutes to allow the cheese to melt.
- Serve hot, with your favorite toppings.
Notes
- For a spicier dish, use a hot enchilada sauce or add a pinch of cayenne pepper.
- If you don’t have fideo pasta, you can substitute with other small pasta shapes like ditalini or elbow macaroni.
- Adjust the amount of liquid if the pasta seems too dry or too wet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: beef enchilada fideo skillet, one pan dinner, quick beef recipe, easy pasta dish, mexican food