Cheesy Enchilada Hamburger Feast

This cheesy enchilada hamburger helper brings together savory ground beef tender pasta and ooeygooey melted cheese for a comforting dinner that is ready in under 30 minutes. It simmers all the flavors in one pan so the pasta absorbs the rich enchilada sauce spiced just right with chili powder cumin and a touch of cayenne. Topped off with fresh cilantro and cool sour cream this meal hits all the right notes when you want something hearty without a mountain of dishes.

My family lights up every time this dish is on the table and my kids ask for it every Friday night. I started making it when I needed to stretch some ground beef and now it's a beloved weekly tradition.

Ingredients

• Ground beef: one pound Choose freshly ground beef with about eighty five percent lean for juiciness and good flavor
• Chopped onion: Adds sweetness and savoriness. Pick firm onions that are bright with no green sprouts
• Beef broth: one cup Deepens the savory flavor base. Opt for low sodium if you want better control of salt
• Milk: one cup Adds creaminess. Whole milk is best but two percent works as well
• Medium shell pasta: two and a half cups Shell pasta holds sauce beautifully. Look for high quality pasta for the best texture
• Mild enchilada sauce: two ten-ounce cans This defines the dish so pick your favorite brand or make your own
• Salt and pepper: half teaspoon each For seasoning to bring out all the flavors
• Chili powder: two teaspoons Brings authentic enchilada flavor. Fresh chili powder packs more aroma
• Cumin and dried cilantro: one teaspoon each These give the dish its signature Southwest punch. Choose vibrant green dried cilantro
• Cayenne: quarter teaspoon Adds just a touch of heat. Adjust if you prefer spicier dishes
• Minced garlic: one tablespoon Freshly minced garlic is best but preminced can save time
• Shredded Colby Jack cheese: two cups Melts beautifully for gooey cheesy goodness. Shredding your own cheese improves melt and texture
• Fresh cilantro and sour cream for topping: Adds brightness and creamy balance to finish the dish

Instructions

Brown the Beef and Onion:

Heat a large skillet over medium high heat and add the ground beef. Cook until the beef turns brown tossing in the chopped onion once you see the color change. Continue to cook until the beef is fully cooked and the onions have softened and become translucent. Drain any excess grease to keep the skillet from getting greasy.

Season Everything Generously:

Sprinkle in salt pepper chili powder cumin dried cilantro and cayenne. Stir and let the spices toast for about a minute to release their aroma. Add the minced garlic and cook for another minute until fragrant but not burnt.

Build the Pasta Base:

Pour in the beef broth followed by the enchilada sauce milk and dry pasta. Stir thoroughly to ensure the noodles are coated and mostly submerged. Bring the mixture to a simmer with bubbles forming around the edges then lower heat to medium low. Cover and let simmer for around 12 minutes stirring once halfway through to prevent sticking and to help even cooking.

Finish with Cheese:

Once the pasta is tender lift the lid and stir in one cup of shredded cheese until melted into the sauce. Sprinkle the remaining cheese evenly over the top then cover again. Let it sit off the heat for a minute or two to get that perfect gooey melted cheese layer.

Garnish and Serve:

Sprinkle chopped fresh cilantro across the skillet and add dollops of sour cream right before serving. Scoop into bowls and enjoy immediately while warm and creamy.

Colby Jack cheese is the highlight for me melting so beautifully and creating that irresistibly gooey topping. My whole family waits eagerly in the kitchen for the first cheesy scoop every time I make this. The way the cheese melts into the spiced sauce is pure comfort on a plate.

Storage Tips

Let leftovers cool completely before storing. Use an airtight container and refrigerate for up to three days. When reheating microwave with a splash of milk to keep it creamy and fresh. You can freeze this dish for up to two months but the pasta may soften a bit after thawing so it is best enjoyed fresh or refrigerated.

Ingredient Substitutions

Ground beef can be swapped for ground turkey or chicken if you want a lighter version. To add more heat pick a hot enchilada sauce or add a little extra cayenne pepper. If you don't have Colby Jack on hand mozzarella or cheddar can work though the texture and richness will be slightly different.

Serving Suggestions

This skillet is a complete meal but it pairs wonderfully served over a bed of shredded lettuce or with a crisp avocado salad. For a fun twist scatter some crushed tortilla chips on top for amazing crunch and texture contrast.

This easy skillet delivers big flavor with minimal fuss and cleanup. Leftovers reheat beautifully making it a great make ahead option.

FAQs About This Recipe

→ Can I use a different pasta shape?

Yes! Medium shells work best, but you can substitute elbows, rotini, or penne. They all absorb the sauce well and hold their texture.

→ Is ground turkey a good substitute for beef?

Absolutely. Ground turkey provides a lighter flavor and similar texture while maintaining the dish’s heartiness.

→ How spicy is this dish?

It has a mild to moderate heat from chili powder and cayenne, adjustable to your taste preferences.

→ Can I prepare this meal ahead of time?

Yes, leftovers keep well refrigerated for up to 3 days. Reheat gently with a splash of milk or broth for best texture.

→ What toppings complement this dish?

Fresh cilantro, sour cream, diced tomatoes, or avocado add refreshing brightness and balance to every bite.

→ Is gluten-free possible with this dish?

Definitely. Use your favorite gluten-free pasta and adjust cooking times accordingly to maintain texture.