Beef Enchilada Pasta Skillet
Ingredients
The main ingredients
-
1 ½
lbs
95% uncooked lean ground beef
-
1
teaspoon
chili powder
-
½
teaspoon
ground cumin
-
½
cup
chopped onions
-
2
oz
canned diced green chilies
-
2
cups
fat free reduced sodium chicken broth
-
1
can
red enchilada sauce (10 oz)
-
8
oz
uncooked pasta
-
¾
cup
frozen corn kernels
-
½
cup
fat free sour cream
-
3
oz
50% reduced fat sharp cheddar cheese, shredded
Optional garnish
-
to taste
chopped cilantro
Instructions
- 1. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks.
- 2. Add chili powder and cumin to the beef, stirring to combine.
- 3. Include the chopped onions and diced green chilies, cooking for an additional 3 minutes until softened.
- 4. Pour in the chicken broth, enchilada sauce, and uncooked pasta, stirring to combine and flattening the mixture.
- 5. Bring to a boil, then reduce heat to low and cover, simmering for 10-12 minutes.
- 6. Remove the lid, stir in the frozen corn, cover again, and cook for another 2 minutes.
- 7. Once the pasta is cooked and most liquid is absorbed, remove from heat and mix in sour cream and 1/3 of the shredded cheese.
- 8. Top with the remaining shredded cheese, cover, and let sit for 2 minutes until melted before serving.
Nutrition Facts (estimated)
Servings
6
Calories
378
Total fat
9g
Total carbohydrates
40g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
You might also like