Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup onion (* finely diced)
  • 2 cloves garlic (* minced)
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar (* packed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 16oz box rotini pasta
  • 3 cups beef stock (* or water)
  • 1 19oz can enchilada sauce
  • 1 cup cheddar cheese (*shredded, plus more for topping, if desired)
  • tomato slices (*for garnish, optional)
  • fresh cilantro (*for garnish, optional)

Instruction

  • Heat the olive oil in a large, deep skillet over medium heat.
  • Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and just starting to soften.
  • Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
  • Add the ground beef and seasonings to the pan.
  • Cook, stirring often, until the ground beef is no longer pink, about 5-7 minutes.
  • Stir in the pasta, beef stock or water, and enchilada sauce.
  • Raise the heat to high and bring to a boil for 10-12 minutes, or until the pasta is al dente.
  • Remove the pan from the heat and mix in the shredded cheddar cheese.
  • If desired, sprinkle additional cheese on top and let it melt before serving.
  • Garnish with fresh tomato and cilantro, if desired.