Cheesy Enchilada Hamburger (Printer-Friendly)
Creamy ground beef and pasta simmered with enchilada sauce, cheese, and spices for a comforting skillet dinner.
# What You'll Need:
→ Protein and Vegetables
01 -
1 lb ground beef (85% lean)
02 -
1 cup chopped onion
03 -
1 tbsp minced garlic
→ Liquids and Sauces
04 -
1 cup beef broth (low sodium preferred)
05 -
1 cup whole milk or 2% milk
06 -
2 cans (10 oz each) mild enchilada sauce
→ Pasta and Cheese
07 -
2 1/2 cups medium shell pasta (about 7 oz)
08 -
2 cups shredded Colby Jack cheese
→ Spices
09 -
2 tsp chili powder
10 -
1 tsp ground cumin
11 -
1 tsp dried cilantro
12 -
¼ tsp cayenne pepper
13 -
½ tsp salt
14 -
½ tsp black pepper
→ Garnishes
15 -
Fresh cilantro (for topping)
16 -
Sour cream (for topping)
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Add chopped onion and cook until translucent. Drain excess grease.
02 -
Stir in salt, pepper, chili powder, cumin, dried cilantro, cayenne pepper, and minced garlic. Cook for one minute until fragrant.
03 -
Pour in beef broth, enchilada sauce, and milk. Add dry pasta and stir to coat. Bring to a simmer.
04 -
Reduce heat to medium-low and cover. Let simmer for 12 minutes, stirring once halfway through to prevent sticking and ensure even cooking.
05 -
Remove lid and stir in 1 cup shredded cheese until melted. Sprinkle remaining cheese evenly on top. Cover and let sit off heat for 1-2 minutes until cheese is gooey.
06 -
Top with fresh cilantro and dollops of sour cream. Serve immediately.
# Extra Suggestions:
01 -
Stir once midway through simmering to prevent pasta from clumping.
02 -
Shred cheese fresh for optimal melting and flavor.
03 -
Allow covered resting off heat to achieve a perfect gooey cheese topping.