Description
A quick and easy one-pan meal featuring tender beef, pasta, and savory enchilada sauce.
Ingredients
Scale
- 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