Ingredients
- 1 tbsp olive oil
- 1 small diced onion
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup diced bell peppers
- 1 cup diced mushrooms
- 8 oz pasta (e.g., fusilli)
- 2 cups red enchilada sauce
- 2 cups broth (bone broth preferred)
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: chopped cilantro, lime juice, extra shredded cheese
Instructions
- Heat olive oil in a large Dutch oven over medium-low heat.
- Sauté diced onion with salt and pepper for 2-3 minutes until softened.
- Add garlic and cook until fragrant, about 1 minute.
- Add ground beef, break it up with a spoon, and cook until browned.
- Stir in chili powder, cumin, oregano, and season with more salt and pepper.
- Add diced bell peppers, mushrooms, pasta, enchilada sauce, and broth. Stir well to combine and submerge the pasta.
- Cover the pot, bring to a boil, and cook for 13-15 minutes, stirring occasionally.
- Remove the lid and simmer until the pasta is al dente and most of the liquid is absorbed.
- Stir in half of the shredded cheese, then sprinkle the remaining cheese on top and allow it to melt.
- Let the dish cool for a few minutes to thicken before serving. Garnish with cilantro, lime juice, or extra cheese if desired.
Notes
- Use ground turkey or chicken as a substitute for beef.
- Swap cheddar for Monterey Jack or a Mexican blend.
- Additional veggies like zucchini, corn, or spinach can be added.
- For a gluten-free version, use gluten-free pasta.
- Green enchilada sauce can be used for a different flavor profile.
- Black beans and green chiles can make it even heartier.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 6g
- Sodium: 870mg
- Fat: 20.9g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53.7g
- Fiber: 8.4g
- Protein: 42.2g
- Cholesterol: 95mg
