Description
Experience a flavor-packed fusion of Mexican-inspired spices and Italian comfort food. This easy one-pot meal combines savory ground beef, zesty red enchilada sauce, and tender rotini pasta, all cooked together to perfection. By simmering the pasta directly in the broth and sauce, every bite is infused with bold, smoky notes, while melted Monterey Jack cheese ties it all together for an effortless weeknight dinner that minimizes cleanup.
Ingredients
1 tbsp extra virgin olive oil
1 cup yellow onion, finely diced
1 lb lean ground beef (85/15)
3 tsp taco seasoning
20 oz red enchilada sauce
2 cups low-sodium beef broth
8 oz rotini pasta
1.5 cups Monterey Jack cheese, freshly shredded
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add diced onions and sauté for 2-3 minutes until translucent.
Add ground beef and cook until browned, breaking it into small crumbles.
Stir in the taco seasoning and cook for 1 minute until fragrant.
Pour in the enchilada sauce and beef broth, bringing the mixture to a simmer.
Stir in the dry rotini pasta and cover with a lid.
Cook for about 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed by the noodles.
Remove from heat and stir in half of the shredded Monterey Jack cheese.
Top with remaining cheese and cover for 2 minutes to allow it to melt before serving.
Notes
For added texture, feel free to stir in a can of rinsed black beans or corn kernels. Freshly grating your own Monterey Jack cheese ensures a smoother, creamier melt compared to pre-shredded varieties. If the sauce becomes too thick while the pasta is cooking, add a splash more broth or water.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Mexican-Fusion