Cheesy Enchilada Hamburger Dish (Printer-Friendly)
Hearty skillet meal featuring ground beef, pasta, enchilada sauce, and melted Colby Jack cheese.
# What You’ll Need:
→ Proteins
01 -
1 pound ground beef, 85% lean
→ Vegetables and Aromatics
02 -
1 cup chopped onion
03 -
1 tablespoon minced garlic
04 -
1 teaspoon dried cilantro
05 -
Fresh cilantro for garnish
→ Liquids
06 -
1 cup low sodium beef broth
07 -
1 cup milk (whole or 2%)
08 -
2 cans (10 ounces each) mild enchilada sauce
→ Pasta
09 -
2 1/2 cups medium shell pasta
→ Cheese
10 -
2 cups shredded Colby Jack cheese
11 -
Sour cream for topping
→ Spices
12 -
2 teaspoons chili powder
13 -
1 teaspoon ground cumin
14 -
1/4 teaspoon cayenne pepper
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon black pepper
# Steps to Make This:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink, then add chopped onion. Cook until onions soften and become translucent. Drain excess fat before proceeding.
02 -
Stir in salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Toast spices briefly, then add minced garlic and cook for one minute until fragrant.
03 -
Pour in beef broth, enchilada sauce, and milk. Add dry pasta and stir to coat and submerge noodles evenly.
04 -
Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 minutes, stirring once halfway to prevent sticking and ensure even cooking.
05 -
Remove lid, stir in 1 cup shredded cheese until melted. Sprinkle remaining cheese on top, replace lid and allow to sit for 1-2 minutes to achieve a gooey, melted finish.
06 -
Top with fresh cilantro and dollops of sour cream. Serve immediately.
# Additional Notes:
01 -
Stir once halfway through simmering to prevent noodles from sticking.
02 -
Shredding cheese yourself ensures a smoother melt and richer texture.
03 -
Letting the skillet sit covered off heat for a minute enhances the gooey cheese topping.