Ingredients
Scale
Here’s what you’ll need to create this delicious dish. These ingredients are staples in my pantry, and I bet they are in yours, too. If not, I’ve got some substitution suggestions!
- 1 pound ground beef (or turkey for a lighter version)
- 1 tablespoon olive oil
- 1 bell pepper, diced (any color you like)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (10 ounces) enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken or vegetable broth
- 8 ounces pasta shells (or your favorite pasta shape)
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: fresh cilantro, sliced jalapeños, sour cream
Instructions
Here’s how you can whip up this family favorite with ease:
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Add the diced bell pepper, chopped onion, and minced garlic. Cook until the vegetables are softened and fragrant, about 3-4 minutes.
- Stir in the taco seasoning, enchilada sauce, diced tomatoes, and broth. Bring the mixture to a simmer.
- Add the pasta shells and corn. Stir well to combine, ensuring the pasta is submerged in the liquid.
- Cover the pot and let it simmer for about 15 minutes, stirring occasionally, until the pasta is cooked to your liking.
- Once the pasta is tender, stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like fresh cilantro, jalapeños, or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: One Pot Enchilada Pasta, recipe, cooking, food
