Cheesy Enchilada Hamburger (Printer-Friendly Version)
A creamy skillet with ground beef, tender pasta, and rich Colby Jack cheese layered in enchilada spices.
# Ingredients Needed:
→ Protein
01 -
1 pound 85% lean ground beef
→ Produce
02 -
1 medium onion, chopped
03 -
1 tablespoon minced garlic
04 -
1 tablespoon fresh cilantro, chopped, plus extra for garnish
→ Dairy
05 -
1 cup whole milk
06 -
2 cups shredded Colby Jack cheese
07 -
Sour cream, for serving
→ Pantry
08 -
2 cans (10 ounces each) mild enchilada sauce
09 -
1 cup low-sodium beef broth
10 -
2.5 cups dry medium shell pasta
11 -
2 teaspoons chili powder
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried cilantro
14 -
½ teaspoon salt
15 -
½ teaspoon ground black pepper
16 -
¼ teaspoon cayenne pepper
# Step-by-Step Directions:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart. Add chopped onion and cook until translucent. Drain excess grease to prevent greasiness.
02 -
Stir in salt, black pepper, chili powder, cumin, dried cilantro, and cayenne. Toast spices briefly. Add minced garlic and cook for one minute until fragrant.
03 -
Pour in beef broth, enchilada sauce, and milk. Add dry pasta, stirring to coat and submerge fully. Bring to a gentle boil, then reduce heat to medium-low.
04 -
Cover and simmer for 12 minutes, stirring once halfway through, to prevent sticking and ensure even cooking.
05 -
Remove lid and stir in 1 cup shredded cheese until melted. Sprinkle remaining cheese evenly on top, replace lid, and let sit 1-2 minutes until cheese is gooey.
06 -
Sprinkle fresh cilantro over the skillet and add dollops of sour cream. Serve immediately.
# Helpful Hints:
01 -
Stirring once halfway during simmering prevents noodles from sticking.
02 -
Shredding cheese fresh ensures smoother melting and richer flavor.
03 -
Letting the skillet rest covered off heat creates a perfect gooey cheese topping.