I may work from home, but I’m still a working mom and honestly? There are some days where I simply don’t feel like taking an insanely long journey to dinner. Easy and quick are usually what I’m on the lookout for. This Easy Enchilada Pasta recipe is PERFECT for those nights! It’s got that tex-mex flair that we LOVE in our house, but it’s super quick and easy to make, plus, it’s tasty as all get out! It’s also really easy on your budget too so that never hurts. 🙂
I love that this stuff has that authentic taste, but in pasta. PASTA! Seriously. I have a HUGE pasta addiction. Take a look at how quick it is to make and then give it a shot for yourself. Hopefully, you’ll love it every much as we do!
You will need:
- 1 lb. Ground Beef
- 1 Red Bell Pepper, diced
- 1 Can Beef Broth
- 1 Can Enchilada Sauce, your favorite brand 19-20 oz.
- 1 Can Evaporated Milk
- 8 oz. Colby Jack Cheese, Shredded
- 1 lb. Rigatoni
- 6-8 Sprigs of Cilantro Leaves, chopped
- 2 Cups Frozen Corn
- 4 Green Onions, thinly sliced
Dice your red pepper into bite sized pieces and set aside. Then using a dutch oven, brown your ground beef over medium heat. Drain your beef then toss it back in the dutch oven, return to the heat and add the pepper to cook for a minute or so. Remove from the oven and set aside.
Next, add the can of beef broth plus a full can of water, the enchilada sauce and the evaporated milk and bring to a simmer. Once you’ve got a good simmer going, add the colby jack, one handful at a time. Be sure to stir well in between and let it melt in between each handful.
Add the Rigatoni and simmer until the pasta is al dente then add your beef, corn and cilantro and cook until the corn is warm. Add the ground beef and peppers back and give a good stir!
Serve hot topped with green onions and additional cilantro and extra cheese if you’d like! Yum!
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