Cheesy Enchilada Hamburger

This cheesy enchilada hamburger helper is a perfect quick dinner full of creamy melted cheese tender pasta and flavorful ground beef with a Southwest twist. It comes together in one skillet so you have less mess to worry about after a long day. The spicy enchilada sauce mixes with aromatic spices and beef broth creating a rich base that the pasta cooks right in making this dish satisfying and comforting every time.

My family always lights up when this hits the table and it is the first thing my kids ask for on Friday nights. I made this on a whim when I needed to stretch some ground beef and it has been on repeat ever since.

Ingredients

• Ground beef: one pound freshly ground beef gives full flavor choose 85 percent lean for a perfect balance of juiciness and taste
• Chopped onion: adds sweet savoriness choose firm shiny onions with no green sprouting
• Beef broth: one cup deepens the savory base select low sodium if you want more control over salt
• Milk: one cup adds creamy texture whole milk works best but two percent is fine too
• Medium shell pasta: two and a half cups these shapes grab sauce beautifully pick high quality for best texture
• Mild enchilada sauce: two ten ounce cans defines the entire dish use your favorite brand or homemade
• Salt and pepper: half teaspoon each brings out all the flavors
• Chili powder: two teaspoons gives authentic enchilada taste fresh is best
• Cumin and dried cilantro: one teaspoon each creates a signature Southwest flavor look for vibrant green dried cilantro
• Cayenne: quarter teaspoon adds a gentle touch of heat increase for more spice
• Minced garlic: one tablespoon freshly minced garlic is optimal for aroma preminced is okay for convenience
• Shredded Colby Jack cheese: two cups melts rich and gooey shred your own for best melt and flavor
• Fresh cilantro and sour cream: for topping add bright fresh notes and creamy balance

Instructions

Brown the Beef and Onion:

Begin by heating a large skillet over medium high heat and add the ground beef. Once it changes from pink to brown toss in the chopped onion. Cook together until the beef is fully cooked and onions soften and become translucent. Drain any excess grease to keep the dish from being greasy. This step is crucial to build a flavorful base and prevent the final dish from feeling heavy.

Season Everything Generously:

Stir in salt pepper chili powder cumin dried cilantro and cayenne. Toast the spices briefly in the hot skillet for about a minute to unlock their full aroma and deepen the flavors. Add the minced garlic and cook another minute until you smell the garlic clearly but it does not brown. This layering of spices brings the real enchilada vibe to the dish.

Build the Pasta Base:

Pour in the beef broth and then add the enchilada sauce milk and dry pasta. Stir thoroughly making sure the pasta is fully coated and mostly submerged in the liquid. Increase the heat until you see small bubbles popping around the edges then reduce the heat to medium low. Cover with a lid and let it simmer for about twelve minutes. Stir once around halfway through to prevent the pasta from sticking to the skillet and to help it cook evenly. This is how the pasta absorbs all those rich flavors while cooking right in the sauce.

Finish with Cheese:

When the pasta is tender lift the lid and stir in one cup of shredded Colby Jack cheese until it melts smoothly into the sauce. Sprinkle the remaining cheese evenly over the top and replace the lid. Let it sit off heat for a minute or two so the cheese topping melts to perfect gooeyness. This step is key for that irresistible cheesy finish everyone loves.

Garnish and Serve:

Sprinkle fresh cilantro over the skillet and add generous dollops of cool sour cream just before serving. Spoon into bowls and enjoy immediately for the best creamy cheesy experience.

Colby Jack cheese is my favorite part since it melts so beautifully and creates that irresistibly gooey topping. My whole family gathers in the kitchen just waiting for that first cheesy scoop and it always signals the start of a cozy meal together and plenty of smiles.

Storage Tips

Let leftovers cool completely before storing. Use an airtight container and store in the refrigerator for up to three days. To reheat microwave with a few drops of milk to keep the sauce creamy and smooth. If freezing cool fully and freeze for up to two months but expect the pasta texture to soften a bit after thawing.

Ingredient Substitutions

Ground beef can be substituted with ground turkey or chicken for a lighter option. For more heat choose hot enchilada sauce or add a little extra cayenne. Mozzarella or cheddar can replace Colby Jack but expect a slight change in richness and melt quality.

Serving Suggestions

This dish is filling on its own but pairs nicely with a bed of shredded lettuce or a simple avocado salad. For crunch and extra flavor scatter crushed tortilla chips on top just before serving.

Serve immediately for the creamiest cheesy texture and enjoy leftovers within three days for best results.

Common Questions About Recipes

→ Can I use a different pasta shape?

Medium shell pasta works best to hold sauce, but elbows, rotini, or penne can be swapped in and will absorb flavors nicely.

→ Is ground turkey a good substitute for beef?

Yes, ground turkey offers a lighter option with a similar texture and tastes great in this skillet preparation.

→ How spicy is this dish?

It has mild to moderate heat from chili powder and cayenne, adjustable to your preferred spice level.

→ Can I prepare it ahead of time?

Leftovers keep well refrigerated for up to three days. Reheat gently with a splash of milk or broth to retain creaminess.

→ What toppings complement this skillet?

Fresh cilantro, sour cream, diced tomatoes, and avocado add freshness and balance to the rich skillet flavors.

→ Is a gluten-free version possible?

Simply swap regular pasta for a gluten-free variety and adjust cooking time as needed for tenderness.