Servings: 6 people
Ingredients
- 1 lb of ground beef
- 1 chopped onion
- 1 cup of beef broth
- 1 cup of milk
- 2 1/2 cups of Medium Shell Pasta
- 2 10 oz cans of Mild enchilada sauce
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each cumin and dried cilantro
- 1/4 tsp cayenne
- 1 TBSP minced garlic
- 2 cups of shredded Colby Jack cheese
- Fresh cilantro
- Sour cream
Instructions
- Brown ground beef in a large skillet over medium high heat. Add a chopped onion. Once beef is fully cooked drain any extra grease.
- Season with salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add minced garlic and stir.
- Add beef broth, enchilada sauce, uncooked pasta, and milk to the skillet. Bring to a quick boil and as soon as you start seeing bubbles turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or so stirring once half way through to keep the noodles from sticking to the skillet.
- Once the pasta is cooked add 1 cup of cheese, stir, and top with the rest of the cheese. Let the skillet sit until the cheese is melted. Top with fresh cilantro and sour cream. Enjoy! Let me know if you try it out!
Notes
This dish does have some heat to it, but my kids ate it without complaining! If you don’t like spicy food leave out the cayenne and 1/2 of the chili powder. You could also use a taco seasoning packet instead of the seasonings in the recipe.
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